There’s nothing more soothing than a warm bowl of congee that’s silky, fragrant, and packed with comforting flavors. This rice cooker version takes all the fuss out of the process while giving you the same slow-simmered taste you’d get from hours on the stove. The secret is to let the rice cook with chicken drumsticks and dried shiitake mushrooms for a deep, umami-rich broth, then finishing it with juicy pork meatballs for extra heartiness.
Whether you’re feeling under the weather, craving a gentle breakfast, or just want a cozy dinner without hovering over the stove, this recipe is for you.
If you don’t have a rice cooker, use a large pot instead. Bring the ingredients to a boil, then keep the heat at a low simmer for about 1-1.5 hours, stirring occasionally so the rice doesn't stick.
Add the rice, water, dried shiitake mushrooms, ginger, chicken drumsticks, and chicken stock cube to your rice cooker. Select the congee or porridge setting.
While the rice cooker is working, combine minced pork, oyster sauce, rice wine, white pepper, and cornstarch in a bowl. Mix with your hands until well combined, then roll into small meatballs (about 2 tablespoons per meatball). Set aside.
About 45 minutes into cooking, open the rice cooker and remove the drumsticks. Separate the meat from the bones, shred it, and return the chicken to the pot. Give the congee a rough stir and close the lid.
When you have about 15 minutes left, drop the pork meatballs into the congee and let them cook through as the rice cooker finishes its cycle.
Taste the congee and season with salt if needed. Serve hot, garnished with chopped green onions if you like.