Congee Breakfast Bowl
This velvety, savoury rice porridge dish is a staple breakfast item in China and beloved comfort food in many parts of the world.
1 cup of uncooked rice
7 cups of water
1 cup homemade bone broth
2 chicken or duck thighs
2 slices of fresh ginger root
3 cloves of garlic, smashed
1/2 teaspoon unprocessed salt
4 green onions, chopped
1/2 cup sliced shiitake mushrooms
2 tablespoons liquid coconut aminos
Optional garnishes: chopped hard boiled eggs, cooked salmon, sliced ham, herbs or bean sprouts.
- In a slow cooker, add rice, water, broth chicken or duck, ginger, garlic and salt. Bring it to boil on high, then turn down low and cook for 8-10 hours (overnight).
- The porridge will turn thick like oatmeal. Turn the heat up to high, add vegetables and cook for another 30 minutes.
- Remove the meat from bones. If congee is too thick, add more hot water.
- Garnish with liquid coconut aminos, seasame oil, more shredded meat, chopped onions and anything else you desire.