Rice-cooker Cheat's Chicken Congee

2 litres (2.1 qt) chicken stock

4cm (1.5”) piece fresh ginger, sliced

2 spring onions (scallions), trimmed

¼ rotisserie chicken or leftover roast chicken, shredded, to serve

¼ cup finely julienned ginger, to serve

¼ cup finely sliced spring onion, to serve

soy sauce, to serve

sesame oil, to serve

• Place the rice, chicken stock, ginger and spring onions in the rice cooker bowl. Close the lids and select the PORRIDGE setting for 1 hour or until it’s a lovely soft porridge consistency.
• Remove and discard the sliced ginger and the spring onions.
• Ladle the congee into bowls. Top with julienned ginger and sliced spring onion. Drizzle with soy sauce and sesame oil to taste, then serve.