Congee from Slow Cooker Cooking by Lora Brody

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on November 02, 2025

    This has been my go to congee recipe for years. It is easy, delicious, and it can be easily portioned and frozen for use in this single person household. I sometimes play with other versions, but always come back to some variation on this. There is no need to use cooked chicken, in fact it gets too stringy. Thighs work better than breast. The congee cooks for 12 hours or more, so beginning with raw chicken is fine. Any short-grained rice works, although the volume of liquid necessary will vary with the rice variety. I play with the aromatics depending on what is in my fridge and what needs using up.

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