Chicken Soup: Congee

posted by Diamond Lil 03-15-103 8:35 PM


turkey or chicken bones
1/2 cup uncooked long grain white rice, rinsed
6 cups water

Cook the bones, rice and water in a slow cooker on low for 4-6 hours, or brought to a boil and simmered on the stove in a covered pot for an hour and a half, stir occasionally to prevent sticking on the bottom. The consistency should be that of a thin porridge.

Shortly before serving, you can stir in cooked chicken or turkey, chopped dried Chinese mushrooms (soak in water to rehydrate), preserved egg, Chinese preserved daikon or bamboo, and/or garnish bowls of congee with sprouts, diced green onion, sliced ginger, diced tofu, chopped cilantro

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