Chicken Rice Congee

This Chinese porridge is traditionally prepared to soothe the sick. However, this versatile dish can be made for any meal and is a perfect place to use leftover meat, beans, or vegetables.


  • 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

    How to make it 

  • 1

    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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