Slowcooker Chicken Jook/Congee

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Bravo Alpha

1 cup uncooked jasmine rice

2 cloves garlic

1 to 2" fresh ginger

3 Shiitake mushrooms

2lb bone-in chicken pieces

Salt to taste

7 to 10 cups of water

subheading: Toppings:

3 green onions

¼ bunch cilantro

⅓ cup unsalted peanuts

1 tbsp soy sauce

1 tbsp toasted sesame oil

Peel and slice the ginger, crush the garlic (I diced it up really fine), slice the mushrooms into thin strips, remove the skin from the chicken.

Place the rice in the bottom of the slow cooker, then the garlic, ginger, and mushrooms on top. Put the chicken in last. Add the water on top (I used 8 to 9 cups).

Turn on slow cooker on high for 4 hours. After the four hours is up, give it a good stir.

After cooking, take the chicken out, remove the meat from the bone, and then shred the meat. Give the pot one more good stir, and return the shredded meat to the slow cooker.

Taste the Jook/Congee, and add salt as desired to bring out flavours, remember you are also adding soy sauce later on.

Ladle the Jook/Congee into bowls, and drizzle approximately 1tsp of the oil and soy sauce on each bowl, and then sprinkle the toppings on top.

Serve.

You could also do this on the stove top - use 10 cups of water. Add ingredients as above, and cook over high heat until boiling. Once boiling reduce heat to low, cover, and simmer for 1 to 2 hours or until a thick porridge forms. Stir often to prevent burnage/sticking. Once it is thickened up, continue from step 4 above.

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