Chinese
Rotisserie Chicken Congee
Congee made properly: leftover rotisserie chicken carcasses simmered with spring onion and a whole bulb of garlic into a deeply savoury broth, then cooked down slowly with jasmine rice until it collapses into a silky, comforting porridge. It costs almost nothing because the broth comes from bones you'd otherwise bin, and it's the thing I want most when the weather turns. Finish with spring onions, sesame seeds, and a drizzle of sesame oil.
220 min6 servingsEasy
