Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The slow cooker does all the work in this comforting rice porridge, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 8 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove skin and bones, and discard. Shred chicken into large pieces.

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  • Cover slow cooker, and cook on HIGH 30 minutes or until rice mixture is thickened. Remove chile and star anise; discard. Stir in chicken. Divide rice mixture among 8 bowls. Top servings evenly with peanuts, green onions, chili oil, watercress, and avocado.

Nutrition Facts

348 calories; fat 13.6g; saturated fat 2.2g; mono fat 5.6g; poly fat 3.9g; protein 33g; carbohydrates 23g; fiber 2g; cholesterol 81mg; iron 2mg; sodium 546mg; calcium 26mg; sugars 2g.
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