By choosing this recipe, you’ve made the rice move*

*this is not a cry for help

What you need

  • A bunch of chicken. I like to get a roast chicken and use the leftovers the day after because then I get to rip a carcass apart with my bare hands
  • 2 cups of rice
  • 8 cups of water
  • To taste:
  • Finely chopped ginger root
  • Salt
  • Pepper
  • THE FLAVA ENHANCA (monosodium gultamate)
  • Chili powder
  • Chopped scallions

Do this

(This are how I prep my chicken. You do you.)

  • Place chicken carcass and ginger in a pot with enough water to cover. Yes, you want all the skin, fat, and bones in there.
  • Bring to boil, reduce heat to low, and simmer for about an hour
  • Remove chicken, reserving liquid in the pot
  • Once chicken is cool enough, pull the meat off the chicken bones and place back in the pot
  • Some folks like to skim the fat off the water. I did not do this.
  • Add the rest of the water, the rice, and your preferred seasonings
  • Bring back to a boil, then simmer for about two hours depending on the type of rice you’re using (brown will take longer) until the congee reaches a porridge-like consistency. You may want to add more rice or water to achieve your desired thickness.
  • Top with chopped scallions and consume

rice This is the image that came up when I searched GIPHY for “rice” and I am sticking with it.