How to make slow cooker chicken congee

Updated photographs of leftover congee

The weather in Canberra today has been hideous. South east Australia is apparently experiencing a cold snap with winds from the Antarctic forcing cold air along with rain and wind to most of the southern part of Australia. The glorious north remains heavenly while the south is chilled to the bone.

The best way to handle cold weather is with comfort food and when I think of comfort food I immediately think of congee (we used to call it jook as kids but the name most people know is congee).

Given I’m trying to reduce fat in my diet I decided against a whole chicken with all the fatty skin. Instead I bought four skinless chicken thighs along with about a kilogram of chicken necks for flavour.

In addition to arborio rice I also used some quinoa to give it a modern nutty flavour.

How to make slow cooker chicken congee
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 4
The perfect comfort food
Ingredients
  • Chicken necks
  • Chicken thighs
  • Arborio rice
  • Quinoa
  • Chicken stock
  • Curry powder
  • Star anise
  • Lettuce
  • Soy sauce
Instructions
  1. Get out the slow cooker
  2. In the bowl add a cup of rice and a handful of quinoa
  3. Add two cups of chicken stock and a tablespoon of curry powder
  4. Add two star anise
  5. Add the chicken thighs and necks and mix everything around
  6. Turn on the slow cooker and cook for six hours
  7. Once cooked pull out the star anise and chicken necks
  8. Stir everything through shredding the chicken thigh meat at the same time
  9. The thigh meat will just fall apart and mix in with the rice and quinoa
  10. Put most of the congee aside in a bowl in the refrigerator for another day
  11. Put some congee into a bowl
  12. Shred some lettuce and put on the congee
  13. Add a splash of soy sauce
  14. Shoot a photograph
  15. Eat the congee
  16. Get warm from the congee
  17. Wash the dishes
  18. Write the recipe
  19. Blog (verb)
Related post  Saturday night dinner gallery

 

I reckon chicken necks are as good as a carcass for flavour. They are more expensive than they should be.

Chicken necks from Coles
Chicken necks from Coles

Check out the fat, I was hoping for less fat on the chicken. I hope there’s less fat than if I cooked a whole chook with the skin on.

Chicken necks and thighs
Chicken necks and thighs
Chicken necks and thighs on arborio rice
Chicken necks and thighs on arborio rice
Chicken congee for Saturday night dinner made with chicken thighs and necks plus quinoa
Chicken congee for Saturday night dinner made with chicken thighs and necks plus quinoa

For breakfast I had an egg fried in a nonstick pan along with some smoked salmon and avocado.

Egg and salmon on English muffin with avocado plus marmalade
Egg and salmon on English muffin with avocado plus marmalade

For lunch I had some soy and linseed toast with salmon and avocado.

Smoked salmon and avocado
Smoked salmon and avocado

My Mum makes the best congee. She uses a pressure cooker. I have fond memories of winter in Brisbane and eating multiple of bowls of Mum’s chicken congee.

This slow cooker version worked fine. I think next time I’ll make it 3.5 cups of stock to 1 cup of rice. Mum’s congee usually has more water content.

Do you like chicken congee? How do you make it?

The other good thing about today is that the owner of the apartment I rent installed a new clothes dryer. I’m so happy.

Updated photos of leftover congee

So today (Sunday 2015-07-12) I heated up some leftover congee and put it on a toasted English muffin. A east meets west fusion lunch.

Sunday lunch. Leftover congee on an English muffin with avocado.
Sunday lunch. Leftover congee on an English muffin with avocado.

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