Chicken Rice Congee

This Chinese porridge is traditionally prepared to soothe the sick. However, this versitle dish can be made for any meal and is a perfect place to use leftover meat, beans, or vegetables.

8 cups unsalted chicken stock, homemade or low-sodium canned
1 cup rice
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
salt and pepper to taste
2 cups chopped chicken meat
12 shitake mushrooms
2 cups bok choy, coarsely chopped, or napa cabbage

Place all the ingredients in a slow-cooker and cook on low for six hours.

Serving suggestion: serve in flat bowls garnished with fresh coriander and chopped scallions. Toasted sesame seeds or sesame oil are also a nice touch.