Whenever I have bones or leftover meat, I like making congee. Its a really simple and easy thing to do to get the most of something. Start with a cup of rice in 10 cups of water. You can substitute the water with chicken stock. Add the bones or leftover meat.
Boil the rice and water for about 2 1/2 hours on medium high. The longer you cook it for, the silkier and smooth the congee gets.
Boil until the rice has broken down and the liquid is thick and smooth. Cut some scallion and at the very end, mix it int o the congee.
Serve the congee with a little bit of soy sauce. Enjoy!Check out my other recipes here.