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Breakfast

Breakfast Congee

I always have a rotisserie chicken in my fridge. Even when most of the meat is gone, the carcass has so much flavor. I use that, plus some leftover vegetables to make a flavorful stock. Then, I turn that into one of my favorite meals for breakfast: congee, or rice porridge, which is traditional in many Asian countries.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 chicken carcass, from a rotisserie chicken
  • leftover vegetables, such as onion ends and peels, celery stalk, carrot peel tops, mushroom stems, leftover herbs, etc.
  • 4 cups leftover rice
  • 4 large eggs
  • chopped scallions, crispy shallots or fried garlic, chile crisp or chile oil, chopped chile pepper, furikake or any crumbled seaweed, any protein if you want, perhaps leftover shredded rotisserie chicken

Directions

  1. For the stock: Add the chicken carcass and any vegetable odds and ends to a large pot.
  2. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 2 hours; strain.
  3. For the congee: In a medium pot, add the rice and 3 cups chicken stock and bring to a boil. Lower the heat to a simmer and cook on low, stirring occasionally, until the consistency is thick and porridge-like, 15 to 20 minutes. Add a bit more stock and stir (save any remaining stock for another use).
  4. Crack 2 eggs in a separate bowl and add to the congee; let slowly poach in the congee without disturbing the egg, or swirl it in, depending on how you like your egg. Repeat for another serving.
  5. Garnish with additional toppings. Serve.