Ham hock and chicken thigh congee may sound like an odd combination, but when I was a kid, Mum would often make chicken congee and she would serve it with some extras on the table. She would have a bowl of shredded lettuce, a bowl of shredded ham plus some soy sauce and other condiments.
Course:
Main Course
Cuisine:
Chinese
Servings: 4
Calories: 500kcal
Author: Gary
Ingredients
1cuprice
1.5Lwater
1ham hock
5chicken thighs
1tablespoonChilli flakes
Lettuce(Shredded)
Soy sauce
Instructions
Place the rice and water to the cooking vessel of your slow cooker
Add the ham hock and the chicken pieces
Sprinkle on the chilli flakes
Cook for 6 hours
After the slow cooker has finished, remove the cover and then remove the ham and chicken pieces
Allow the ham and chicken to cool to finger touch
Remove the bones and return the muscle and fat and skin back to the rice and mix it through the rice gruel
Ladle some into a bowl and then aliquot the rest into containers for the refrigeration for lunches during the week
Serve the bowl of congee with the shredded lettuce and soy sauce
Recipe Notes
I didn’t use chicken stock because the ham hock should impart quite a lot of salt.