Leftover Rotisserie Chicken Congee
Using both leftover cooked rice and leftover rotisserie chicken makes this one of my favorite repurposed comfort meals! We'll use every bit of the rotisserie chicken (or turkey) -- the meat, the bones, the juices, and the skin -- to make a flavorful, comforting pot of congee.
Ingredients
- rotisserie chicken bones or turkey bones
- 1 cup shredded rotisserie chicken meat or turkey meat
- 2 cups cooked jasmine rice
- 6 cups water or low sodium chicken broth
- 1 tbsp neutral oil
- 1 knob of ginger sliced into very thin strips
- 1 shallot minced
- 2 stalks scallions sliced
- 2 tsp chicken bouillon skip if using chicken broth
- salt to taste
- white pepper to taste
Additional Toppings:
- soft boiled egg
- soy sauce
- chili oil
- Chinese fried donut
Instructions
Prepare the aromatics and chicken
- Peel and slice the ginger into very thin strips.1 knob of ginger
- Mince the shallot. Slice the scallions, making sure to separate the white and green parts.1 shallot, 2 stalks scallions
- Peel off all the remaining chicken skin, and slice it into small pieces or strips.rotisserie chicken bones
- Tear off most of the meat from the rotisserie chicken bones, but make sure to leave some on to help flavor the congee. I like to remove the breast meat and leave some dark meat (legs, thighs) on the bones as dark meat can be cooked longer without becoming tough.1 cup shredded rotisserie chicken meat
Make the congee
- Heat up a large pot on medium heat. Add neutral oil, sliced chicken skin, the white parts of the sliced scallions, and minced shallots. Reserve the green parts of the scallions to top the congee at the end.1 tbsp neutral oil
- Stir fry together for 2-3 minutes or until the aromatics get a little color on them.
- Add the rotisserie chicken bones, cooked rice, sliced ginger, and water (or low sodium chicken broth) to the pot. Season with chicken bouillon powder (skip if using chicken broth already) and mix to dissolve.2 cups cooked jasmine rice, 6 cups water, 2 tsp chicken bouillon, rotisserie chicken bones
- Bring everything up to a boil. Then lower the heat to a simmer, and cover. Let it simmer for 40 minutes. Check it periodically and adjust the heat to make sure it doesn’t boil over.
- In the meantime, tear up the meat that you removed from the bones into bite-sized pieces. Prepare any other toppings you want, like the soft-boiled egg and Chinese donut.soft boiled egg, Chinese fried donut
Finish the congee
- After the congee has simmered for 40 minutes, remove all the bones. Give it a whisk or thorough mix to break up the starch and thicken the congee. (Credits to Made with Lau for this whisking tip!)
- Carefully remove any remaining meat from the bones, and put it back into the congee.
- Season with salt and white pepper to taste. If you prefer a thinner congee, you can add a little more water, and if you like a thicker one, you can simmer it for a bit longer.salt to taste, white pepper to taste
- Top each bowl of congee with the shredded meat, scallion greens, and any other toppings you like!soy sauce, chili oil, 1 cup shredded rotisserie chicken meat
Tried this recipe?Let us know how it was!