Directions
- 1Add 1 cup of rice to the rice cooker.
- 2Add 4 cups of chicken broth.
- 3Fill the remainder with water, about 150g, if you ran out of chicken broth.
- 4Add 1 inch of ginger.
- 5Add 2 diced green onions.
- 6Add 1 teaspoon of chicken bouillon.
- 7Stir the ingredients.
- 8Add 1 lb of chicken thighs.
- 9Close the rice cooker.
- 10Set the rice cooker to porridge mode for 68 minutes.
- 11Once the cooking cycle is complete, open the rice cooker.
- 12Stir the congee.
- 13Remove the cooked chicken thighs from the rice cooker.
- 14Cut up the chicken.
- 15Return the cut chicken to the rice cooker.
- 16Stir the congee, it will thicken over a few minutes.
- 17Serve the chicken congee in a bowl.
- 18Garnish with green onions.
- 19Add a drizzle of chili oil or sesame oil.
Ingredients
- 1 lb chicken thighs
- 1 inch ginger
- 2 green onions, diced
- 1 tsp chicken bouillon
- 4 cups chicken broth
- 150 g water
- 1 cup rice
- to taste Sesame Oil
- to taste White Pepper Powder
- to taste Green Onions
Equipment
rice cookerbowlspoonchopping boardknifetongs
Tips
- This is a really simple recipe, you just throw everything in the rice cooker.
- It takes almost no effort to make in a rice cooker and after it's done, I usually take the chicken out, cut it up and throw it back in.
- You can serve it to your liking with green onions, white pepper, sesame oil, chili oil.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m