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.
For the stock: Add the chicken carcass and any vegetable odds and ends to a large pot.
Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 2 hours; strain.
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).
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.
Garnish with additional toppings. Serve.
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