Conji bowl skin#

Unlike gruel, congee has stood the test of time. Many societies subsisted on some type of porridge or gruel. In Chinese culture, congee was considered a peasant food.

Spoon out a bowl and dress it up with any combination of soy sauce, chopped scallions, chopped cilantro, sesame oil, crushed peanuts, Sichuan peppercorn, etc.

Return shreddded chicken meat into the slow cooker, and stir.

Conji bowl skin#

Remove the chicken meat from the bones, discarding the bones and skin.Remove lid and pull out chicken thighs.

Cook on high for 6-7 hours, or on low for 10-12.1 cup of long-grain rice (basmati and jasmine are the most fragrant).1 knob of ginger, half-thumb sized, peeled and chopped.But for a day or two, it's fuel to keep the home machine going. The leftovers won't last, and it gets awkward toward the last bowl. My recipe is family-style, and convenient for families who are home-schooling. We huddle around savory bowls of congee, ladled into our bowls. I pop these ingredients in the slow-cooker before bed, and in the morning my home smells like warm ginger. How you dress it up afterwards is up to you. And it's made even more comforting by the fact that only five ingredients are needed: Water, rice, salt, chicken and ginger.

It's a piping hot bowl of satisfaction that sticks to your ribs. Glorious comfort food.Ī warm bowl of congee (Chinese rice pooridge) is the definition of hygge. As we build fires and curl up under weighted blankets, let us not forget comfort food. We're in the thick of winter now, and thankful for hygge culture.