Brown Rice Congee

Serves 4-6 people

• 1 cup of brown rice
• 5 cups of water
• 3 cups of salt-reduced chicken stock (or vegetable stock if you’re making a vegetarian version).
• 250g of skinless, boneless chicken thighs (leave this out for a vegetarian version or replace with cubes of firm tofu which can be lightly sauteed in olive oil).
• 1 tsp of soy sauce (leave this out if you’re watching your salt intake)
• 2cm piece of fresh ginger, cut into 3-4 large chunks.

To serve:

• Soft-boiled eggs
• Fresh ginger, finely shredded
• Chilli infused olive oil or a few drops of sesame oil
• Spring onions, finely sliced
• Various vegetables – Bean sprouts (washed well), bok choy, fresh coriander leaves, fresh snow peas, strings removed
• Peanuts, or other nuts or seeds of your choice

You have the choice to cook this on the stove top or in your slow cooker – both are great options.

1. Place the rice, ginger, chicken, stock, water, and soy sauce into either a slow cooker or a large pot on the stove.
2. Slow cooker: Cook on the high heat setting for 5-6 hours or on the low heat setting for 7-8 hours.
3. Stove:  Bring to a boil on high heat then reduce to low. Cover the pot and simmer for 3-4 hours, stirring occasionally.

3. Remove chicken when it has become soft and very tender and begins to fall apart.
4. Use a fork to shred it into small pieces.
5. If the rice still requires further cooking, then refrigerate the chicken until needed.
6. When the congee is ready it becomes is almost smooth in texture.
7. At this point, place 1 ladle it into each bowl and top with the chicken/tofu cubes, vegetables, nuts and other garnishes.