Step 1

In the slow cooker, combine the rice, stock, water, sliced ginger and whole scallions. Cover and cook on high, stirring occasionally, until the rice has broken down and is soupy, about 4 hours.

Step 2

Pick out and discard the ginger and whole scallions. Stir the chicken into the congee. Cover and cook on high, stirring a few times, until the chicken is white throughout, about 15 minutes.

Step 3

Meanwhile, in a small saucepan, cover the Chinese sausages with water and bring to a boil. Simmer over moderate heat until heated through, about 6 minutes. Drain the sausages and cut them into thin slices.

Step 4

Season the congee with salt and ladle into bowls. Pass the sliced sausages, minced ginger, sliced scallions, peanuts, soy sauce, sesame oil and hot sauce at the table.