Slow-Cooker Congee with Soft Eggs

Congee, the silky Chinese rice porridge long savored as everyday comfort, turns hands-off in the slow cooker. Jasmine rice melts into savory chicken broth with ginger and garlic, finished with soft eggs, sesame oil, and crisp shallots.

Serves 4 · 10 min prep · 240 min cook

Estimate for one serving

• 310 cal
• 16g protein
• 42g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1 cup jasmine rice
• 8 cups chicken broth
• 3 slices fresh ginger
• 3 smashed garlic cloves
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 4 large eggs
• 4 stalks green onions
• 1/2 tsp white pepper
• 1 tsp salt
• 2 tbsp chili oil
• 1/4 cup crispy fried shallots

Instructions

1. 1Rinse the jasmine rice under cold water until the water runs mostly clear, then drain well.
2. 2Add the rinsed rice, chicken broth, ginger slices, smashed garlic, soy sauce, white pepper, and salt to a 4- to 6-quart slow cooker. Stir once to combine.
3. 3Cover and cook on low for 6 to 7 hours or on high for 3.5 to 4 hours, until the rice has broken down into a thick, creamy porridge. Stir once halfway if possible.
4. 4About 15 minutes before serving, taste and adjust seasoning; remove the ginger slices if desired. Stir in the toasted sesame oil.
5. 5Bring a small saucepan of water to a gentle simmer over medium heat. Carefully lower in the eggs and cook for exactly 6.5 minutes for soft-set whites and jammy yolks.
6. 6Transfer the eggs to an ice bath for 1 minute, then peel under cool running water.
7. 7Ladle the hot congee into bowls. Halve each soft egg and nestle one on top of each serving.
8. 8Scatter sliced green onions and crispy fried shallots over the bowls, finish with a swirl of chili oil, and serve steaming hot.