Congee is incredibly easy to make and is perfect for patients with poor digestion or those suffering with chronic illness, nausea or morning sickness. This recipe is made in the slow cooker, so all you have to do is add the ingredients and let it do the cooking for you!
1 cup sushi rice
4 cups organic low-sodium chicken bone broth
4 cups water
1 1/2 lbs skinless chicken thighs
4 TBSP ginger paste (or 4 1/4 inch slices of crushed fresh ginger)
1 1/2 tsp sea salt
For garnish (optional):
Rinse and drain the sushi rice until the water runs clear. Add all the ingredients into the slow cooker and stir. Place the lid on the instant pot and cook for 8 hours on low.
Take out the chicken thighs and add to a bowl. Discard the bones if not using boneless thighs. Shred the chicken with two forks or an electric mixer and add the chicken back to the slow cooker and stir. Ladle into bowls and add sesame seeds, diced scallions, and/or chopped peanuts.