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Congee, Crowne Plaza Hong Kong Style

Recipe by Connie Veneracion
This is slow cooker congee. If you prefer to cook your rice on the stovetop, see the guide for cooking congee minus the myths.
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Course Breakfast, Snack
Cuisine Chinese
Servings 4 people
Print Recipe

Equipment

  • Slow Cooker

Ingredients
  

  • ½ cup medium-grain rice (I used Japanese rice)
  • 4 to 5 cups broth (bone broth is best)
  • 1 tablespoon sesame seed oil
  • 4 shiitake mushrooms (or your preferred mushroom), roughly chopped
  • salt
  • 2 Chinese sausages roughly chopped
  • 2 to 3 century eggs peeled and roughly chopped
  • ¼ cup finely sliced scallions

Instructions
 

  • Rinse the rice several times.
  • Place the rice in the slow cooker, pour in the broth and stir. If the broth is unseasoned or under-seasoned, add salt and pepper.
  • Set the slow cooker to LOW and cook the congee for eight hours. Stir every two hours. Crank up the heat to HIGH and cook for another two hours.
  • Heat the sesame seed oil in a frying pan and fry the mushrooms over medium heat with a little salt for about two minutes.
  • Add the sausages to the mushrooms and cook for another two minutes.
  • Stir the sausage / mushroom mixture, century eggs and scallions into the congee.
  • Ladle congee into bowls. Serve hot with soy sauce on the side.
Keyword Congee, Rice