Congee with homemade broth
Congee is a oat meal like soup made from rice. To me, it's a big party down memory lane circa my teen years, when I lived in San Fransisco. It's something I ate multiple times a week at any given meal. With eggs for breakfast. With chicken for lunch. All our leftovers got passed this way. Or so it seemed.
We always had left-over cooked rice (hello rice cooker) and this was a great way to stretch it and use it. It only takes a bit of rice to make a pot of soup.
It's such a simple thing to make and you can really load it up with anything. Veg, meat, bone broth. You name it, it goes.
Makes 4 portions
1 C of long grain rice
6 C of vegetable or chicken stock
2 C of shredded chicken, cooked
2 ears of corn, cooked & nibs removed
Salt & pepper to taste
2-3 green onions, chopped
Cayenne or sriracha
5 mins prep + 1 h cook
Combine rice & stock in a large pot over medium high heat.
Cook until the rice is falling apart and the soup is thick, about one hour.
Add the chicken, corn & salt to taste.
Mix well & serve with green onion, soya sauce & sriracha.