Rotisserie Chicken Congee

• 2 rotisserie chicken carcasses, leftover bones from 2 whole chickens
• extra chicken bones or scraps, wing tips, necks, drumsticks — whatever you have
• ½ bunch spring onions, plus extra sliced, to garnish
• 1 bulb garlic, cloves peeled
• water, enough to cover the bones
• 10 cups chicken broth, from the step above
• 1¼ cups jasmine rice
• salt, to taste
• sesame seeds, to garnish
• sesame oil, to drizzle

Method

1. 1

   Add all the broth ingredients — the rotisserie chicken carcasses, any extra bones or scraps, the spring onions, and the peeled garlic cloves — to a large pot and cover with water.

   Tip · Don't throw out any bones. Wing tips, necks, and backs all add body and collagen to the broth.
2. 2

   Bring to a gentle simmer and cook for 2 to 3 hours, then strain out the bones and aromatics so you're left with clear chicken broth.

3. 3

   Measure 10 cups of the strained broth into a clean pot and add the jasmine rice.

4. 4

   Simmer on low for around 1 hour, stirring well along the way so the rice doesn't catch on the bottom of the pot. The congee is ready when the grains have broken down and it's thick and silky. You can also do this step in a rice cooker if you prefer.

   Tip · Stir more often than you think you need to — congee sticks and scorches easily once it starts thickening.
5. 5

   Season with salt to taste, then ladle into bowls and top with sliced spring onions, sesame seeds, and a drizzle of sesame oil.