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Monday 17 August 2026 09:20:00 GMT

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2026-08-17 09:26:03

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RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA) INGREDIENTS 1 rotisserie chicken 1 onion, peeled 4 to 5 slices ginger (about ⅛-inch thick) 8 cups water 1½ cups white rice, rinsed (I used jasmine rice) FOR SEASONING Fish sauce Chicken bouillon Salt Sugar FOR SERVING Chopped cilantro Chopped scallions Fried shallots Julienned ginger Black pepper Instructions 1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock. 2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot. 3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot. 4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar. 5. Divide the reserved shredded chicken among serving bowls and ladle the hot congee over the top. Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy. NOTE For a thicker congee, simmer longer. For a thinner consistency, add more water or broth as needed. Adjust the seasonings to your taste preference.

RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA) INGREDIENTS 1 rotisserie chicken 1 onion, peeled 4 to 5 slices ginger (about ⅛-inch thick) 8 cups water 1½ cups white rice, rinsed (I used jasmine rice) FOR SEASONING Fish sauce Chicken bouillon Salt Sugar FOR SERVING Chopped cilantro Chopped scallions Fried shallots Julienned ginger Black pepper Instructions 1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock. 2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot. 3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot. 4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar. 5. Divide the reserved shredded chicken among serving bowls and ladle the hot congee over the top. Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy. NOTE For a thicker congee, simmer longer. For a thinner consistency, add more water or broth as needed. Adjust the seasonings to your taste preference.

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I just finished coloring this beautiful kitchen look so very beautiful i love everything as well #happythursday #fypシ゚viral #creatorsearchinsights #likecommentsharefollow❤ #haveagreatday

I just finished coloring this beautiful kitchen look so very beautiful i love everything as well #happythursday #fypシ゚viral #creatorsearchinsights #likecommentsharefollow❤ #haveagreatday

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