Chinese congee recipe
This is a super easy congee slow cooker recipe that is full of flavour and really comforting.
Ingredients
Congee/jook
- 200 g jasmine rice or basmati rice if you don't have any
- 1 small ham hock or gammon joint or you could use 4 chicken bone-in-chicken thighs if you are making chicken congee
- 2 cloves garlic
- 1.5 litres chicken stock
- 2-3 thumb-sized pieces of ginger, sliced
To serve
- 80 g of peanuts roughly chopped
- 3 spring onions finely chopped
- 6 soft boiled eggs
- soy sauce for seasoning
- chiu chow chilli oil
Instructions
- Soak the ham hock or gammon joint in cold water for a few hours and rinse well. This will remove the salt and impurities.
- When ready to make the congee, rinse the rice until the water runs clear
- Put everything together in a slow cooker, including the ginger, stock and garlic. Cook on high for 6 hours or low on 8 hours. Some people like it thicker, like I do, others like it runnier in consistency - so you can add more water.
- When the congee is done, remove the ginger pieces. Take the ham out. The meat will be falling off the bone, so carefully shred the meat.
- Put the shredded ham back into the congee. You can also reserve some shredded ham to top on each bowl.
- Serve in large bowls and top with all the toppings including the spring onions, peanuts, soy sauce and boiled eggs. For extra heat, drizzle chilli oil or even Schiracha sauce.
Chicken congee
- Add the chicken thighs to the slow cooker alongside all the ingredients including the garlic, ginger, rice and stock. Cook on low for 6-8 hours.
- When you're ready to serve the congee, carefully remove the chicken bones and the ginger. It will be really tender.
- Once you serve it up in bowls add your toppings and enjoy.
Notes
If you don't want to use ham, chicken also works well in this congee recipe, particularly leftover chicken. Make sure to add the chicken around an hour from the end of cooking time whichever method you use as it won't need as long to cook
Nutrition
Calories: 370kcal