Recipe

Instructions

1. Wash the rice thoroughly and place it into your rice cooker bowl.
2. Add chicken stock or bone broth to the pot, then stir in ginger, green onions, and chicken bouillon powder.
3. Now place the chicken thighs on top of the rice in the rice cooker.
4. Run your rice cooker for 60 minutes (or use the "Porridge" mode if you have a Zojirushi rice cooker, which runs for 68 minutes).
5. After the rice cooker is done, remove the cooked chicken thighs, shred them, and place the shredded chicken back into the congee.
6. Serve the congee topped with sesame oil, white pepper powder, and green onions to taste! Feel free to get creative with your toppings—many enjoy additions like chili oil, soy sauce, fish sauce, or fried garlic for extra flavor.