Best Slow Cooker Vietnamese Vegetarian Congee Recipes

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SLOW-COOKER CHICKEN CONGEE



Slow-Cooker Chicken Congee image

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

Provided by Anna Stockwell

Categories     Dinner     Rice     Chicken     Ginger     Garlic     Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

Steps:

  • Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
  • Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
  • Do Ahead
  • Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

SLOW COOKER VIETNAMESE VEGETARIAN CONGEE



Slow Cooker Vietnamese Vegetarian Congee image

Congee is a rice soup or porridge. It has more the consistency of soup than porridge. I learned this recipe while living in Vietnam. Putting it in the slow cooker at night, I have a lovely breakfast in the morning, though it could be a wonderful, easy soup dinner with a salad. The vegetarian ham could be substituted with firm tofu or vegetarian chicken. If you have a larger slow cooker, this recipe can easily be doubled. I sometimes make enough to have for breakfast for 4 or 5 days.

Provided by Mohamjip

Categories     Breakfast

Time 8h10m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 11

1/2 cup jasmine rice, washed and drained
5 cups water
salt, to taste
3 reconstituted dried black mushrooms, thinly sliced
2 tablespoons ginger, peeled and finely shredded
1/2 cup vegetarian ham, cubed (fried if you like) or 1/2 cup extra firm tofu (fried if you like)
2 tablespoons sesame oil
1/2 teaspoon salt (to taste)
light soy sauce, to taste
black pepper, to taste
1/3 cup fresh coriander leaves, for garnish

Steps:

  • Put the rice, salt, and water in a slow cooker.
  • Add ginger and mushrooms.
  • Turn slow cooker on to low and cook for 8 hours or overnight.
  • Add veggie ham or tofu just before serving.
  • Season with salt, light soy sauce, sesame oil and pepper.
  • Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.

Nutrition Facts : Calories 216.9, Fat 9.4, SaturatedFat 1.4, Sodium 403.8, Carbohydrate 30.4, Fiber 1.8, Sugar 0.2, Protein 2.8

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