Slow Cooker Ginger Chicken porridge

Ingredients:

For the porridge:

• 8 cups water
• 3 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
• 1 cup long-grain white rice, preferably jasmine
• 4 (1/4-inch-thick) slices fresh ginger, smashed
• 2 teaspoons kosher salt, plus more as needed

Optional toppings:

• Roasted peanuts
• Thinly sliced scallions
• Minced fresh ginger
• Fresh cilantro leaves
• Tamari or soy sauce

Instructions:

1. Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.
2. Transfer the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that’s sticking there.
3. Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.

RECIPE NOTES

Storage: The congee can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat, stirring occasionally.