Ingredients

• Your leftover roasted meats (I will portion about one quarter of chicken for 2 cups of rice as not to overwhelm the dish with too much meat, this is completely up to you!)

• 2 cups of rice (your choice, for this one I used Japanese rice)
• 3 L of water
• 1 handful of dried scallops
• 5 fresh garlic

Toppings (optional):

• chopped raw carrots (for crunch)
• preserved olives
• chopped fresh green onions

Cooking Instructions

1. Prepare your meats by either cutting up or peeling off the bones.  I will remove the meat from the bones to make it easier to remove the bones from the congee later.  
2. OPTIONAL:  If you want, you can blanch some meats in a pot of boiling water first to render some of the fat off, such as duck and goose
3. Add the meats to a pot
4. Add in 2 cups of rice (your choice)
5. Add in your herbs 
6. Add in 3L of water
7. Cover your pot, boil on medium high heat until it boils (at this point, I will take an oil strainer and remove any debris, foam from the top of the congee before it cooks (while the water is still separate from the rice)
8. Reduce to a medium boil (still covered) for 30 minutes
9. At this point, I will use chopsticks and physically remove all the chicken bones fro the congee
10. Serve and top with your favourite congee toppings!

Turkey Chinese Congee