Slow cooker chicken congee

Method

1. Tear the dried shiitake mushroom slices into 1cm pieces. Place into slow cooker.
2. Peel the ginger. Cut into slices and then into match sticks. Add to slow cooker.
3. Dissolve 2 chicken stock cubes in 2 cups hot water.
4. Remove the skin from the chicken legs. Reserve the skin (see recipe below for crispy chicken skins).
5. Add rice to the bottom of the slow cooker and then the chicken in a single layer. Cover with 2 cups chicken stock, white pepper, plus an additional 1 litre water. Cover with lid and cook on low setting for 8 hours.
6. Once cooked, using tongs, carefully remove the chicken legs from slow cooker and place on a chopping board or plate. Gently pick out and discard the bones. The bones will slide out easily. Break up the chicken meat into bite size pieces or shred. 
7. Stir the congee in the slow cooker until well combined. It should be the consistency of porridge and you may thin with a little hot water to loosen up the congee. Ladle congee into bowls and top with some chicken meat. 
8. Drizzle light soy sauce to taste. Top with garnishes or serve with garnishes on the side so you can assemble to taste.

To make Crispy Chicken Skins

1. Preheat oven to 180°C.
2. Spread the chicken skins in a single layer on a small baking pan lined with baking paper. They will shrink during cooking so they can overlap a little. Season the skins with salt and pepper. 
3. Bake for 1 hour at 180°C for 30 minutes. Carefully pour out rendered chicken fat into a jar and reserve the fat**. 
4. Cook the skins for a further 30 minutes until perfectly crisp like a potato chip.
5. Break up into smaller pieces to use as a garnish for congee, noodles, soups and salads. Or leave whole to add crunch to sandwiches. 

**Rendered chicken fat can saved and used for cooking (makes delicious roast potatoes!).