Monday, November 17, 2008

Crockpot Chicken Congee

Made by: Cathy

So with the carcass (I know, sounds gross) of the chicken, I made congee (aka rice porridge) in my crockpot overnight. I woke up with the apartment smelling like yummy congee goodness. I couldn't get back to sleep!

It was a great way to another meal to get out of the whole chicken I made last night. I took it to work and ate it with toast. Gary took it to work for lunch. I took some leftover chicken for lunch.

1 1/4 cup rice, washed well
about 3 quarts water
1 chicken carcass
a couple of chicken pieces
1 dried scallop
salt an pepper to taste

1. In a small bowl, soak the dried scallop with warm water for 30-60 minutes.
2. Using the crockpot insert, wash the rice in cold water (about 2-3 passes). Fill the pot with water (I had about 2 inches from the top before I put the carcass in).
3. Drain and squeeze out extra water from the scallops and add to the pot. Place the carcass and chicken bits in the pot.
4. Add salt and pepper to taste. I only added salt because the chicken was already seasoned.
5. Set on low for 7-8 hours, or until desired consistency. Do not mix before it's done, otherwise it will stick to the pot.
6. Remove the carcass from the pot. Skim the fat or excess liquid off the top as needed. Mix well and serve.

Looks gross, I know, but it tastes good. I have a 4 qt pot, so adjust the recipe and time accordingly.

If you can't find dried scallops, you can omit. I think it adds a nice seafoody flavor. You can also do this with a turkey carcass. My mom made it many times after Thanksgiving.

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