CHICKEN RICE CONGEE RECIPE

CHICKEN RICE CONGEE RECIPE image

Yield 4 bowls

Number Of Ingredients 9

8 cups unsalted chicken stock, homemade or low-sodium canned
1 cup rice
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
salt and pepper to taste
2 cups chopped chicken meat
12 shitake mushrooms
2 cups bok choy, coarsely chopped, or napa cabbage

Steps:

Place all the ingredients in a slow-cooker and cook on low for six hours. Serving suggestion: serve in flat bowls garnished with fresh coriander and chopped scallions. Toasted sesame seeds or sesame oil are also a nice touch.

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