Recipe: Chicken Congee (rice cooker)
Soups here you are, Gladys! Again this is from Lora Brody's PLUGGED IN! cookbook
CHICKEN CONGEE
YIELD: ABOUT 6 to 8 servings (about 12 cups)
Congee is the Chinese equivalent of chicken soup - at least at our house, it is. It's a savory porridge much the consistency of Cream of Wheat made with rice and either water or stock. It's the ultimate comfort food and esily made in the rice cooker or slow cooker. Sticky rice is available in stores that specialize in Asian ingredients.
If you have a small rice cooker or slow cooker you can cut this recipe in half.
1-1/2 cups sticky rice, rinsed
4 quarts chicken broth
2 large carrots, diced
3 cups shredded cooked chicken
Salt or soy sauce and freshly ground black pepper to taste
Place the rice in rice cooker, add the broth, press Start, and cook until rice is completely soft and mushy and the liquid absorbed to make a thick soup. This will take about three cycles in the rice cooker, 40 to 60 minutes. You will have to re-start the rice cooker after each cycle. During the last 1/2 hour of cooking, add the carrots and chicken. Season with salt or soy and serve hot.
Hope its good, Gladys!
CHICKEN CONGEE
YIELD: ABOUT 6 to 8 servings (about 12 cups)
Congee is the Chinese equivalent of chicken soup - at least at our house, it is. It's a savory porridge much the consistency of Cream of Wheat made with rice and either water or stock. It's the ultimate comfort food and esily made in the rice cooker or slow cooker. Sticky rice is available in stores that specialize in Asian ingredients.
If you have a small rice cooker or slow cooker you can cut this recipe in half.
1-1/2 cups sticky rice, rinsed
4 quarts chicken broth
2 large carrots, diced
3 cups shredded cooked chicken
Salt or soy sauce and freshly ground black pepper to taste
Place the rice in rice cooker, add the broth, press Start, and cook until rice is completely soft and mushy and the liquid absorbed to make a thick soup. This will take about three cycles in the rice cooker, 40 to 60 minutes. You will have to re-start the rice cooker after each cycle. During the last 1/2 hour of cooking, add the carrots and chicken. Season with salt or soy and serve hot.
Hope its good, Gladys!
MsgID: 114960
Shared by: SHIRL
In reply to: Thank You: Thanks dear Shirl!
Board: Cooking with Appliances at Recipelink.com
Shared by: SHIRL
In reply to: Thank You: Thanks dear Shirl!
Board: Cooking with Appliances at Recipelink.com
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Reviews and Replies: | |
1 | ISO: what can I do with rice cooker besides white rice? |
Katie Ubl | |
2 | Recipe(tried): Two suggestions for Katie! (rice cooker recipes) |
Gladys/PR | |
3 | re: Rice Cooker |
Shirl | |
4 | ISO: Dear Shirl: I will greatly appreciate if you post the |
Gladys/PR | |
5 | Recipe(tried): Rice Cooker Brown Rice |
Shirl | |
6 | Thank You: Thanks dear Shirl! |
Gladys/PR | |
7 | Recipe: Chicken Congee (rice cooker) |
SHIRL | |
8 | Thank You: Thanks dear Shirl. Perhaps I will try it in the slow cooker. (nt) |
Gladys/PR | |
9 | Recipe(tried): Steam stuff! (re: what can I do with rice cooker besides white rice?) |
Eric, San Jose | |
10 | Recipe(tried): Steamed Fiish - what I use my rice cooker for |
Holly San Diego |
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