One medium butternut squash peeled and cut into thin slices
1 cup short grain rice
1-2 slices fresh ginger
1-2 cloves of garlic, minced
2 cups chicken broth
3 cups of water
1/2 tsp of cinnamon Rou Gui/Cinnamon bark (ground)
1/2 tsp of Bai Dou Kou/Cardamom seed (ground)
sea salt and pepper, to taste
3-4 tbsp scallions, chopped
Add rice, squash, ginger, garlic to the crockpot and fill with 3 cups of water and 2 cups vegetable broth. Turn to low heat, cover and let cook for 3-5 hours. Add salt, cinnamon, and cardamom and cook for another 10 minutes until congee is at your preferred thickness.
Add more salt and pepper to taste. Top with scallions.