Fall Favorites : Congee

It’s Friday ! And today’s favorite is my hubby’s pick. This Congee recipe is from my Mother in laws kitchen with a twist. Instead of cooking on the stove for an hour I used my slow cooker to make a batch!

Congee : is rice poridge cooked slow. It can be eaten at breakfast or at anytime with added ingredients.

1 C of rice ( jasmine if you have it)

4 C of water

4 C chicken broth

I added leftover skinned baked chicken. Put you can also use small sliced pork for flavor.

You can also add ginger sliced if you have it on hand.

Place all in slowcooker and cook on low for 6 to 8 hours. When ready to serve you made need to thin it out by adding more stock.

Place finly chopped Shallons for the top . Before serving hot.

You can also add other meat or vegtables for a twist. Lisa

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