Slow Cooker Chicken and Corn Congee

This is a simple recipe best suited for cold nights. The corn adds a nice crunchy contrast to the creamy boiled rice and soft chicken. Drizzle some sesame oil and add a dash of white pepper on top and it’s a meal on its own.

Step: 1

Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.

Step: 2

Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.

Per Serving: 352 calories; protein 12g; carbohydrates 58.6g; fat 8.6g; cholesterol 17.1mg; sodium 841.7mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.