leftover rotisserie chicken congee

Leftover rotisserie chicken congee, or Chinese rice porridge, is one of the most comforting meals you can make from the remaining bits of poultry meat and bones. It works perfectly for Thanksgiving turkey leftovers as well!

This recipe wastes nothing — we use all the chicken bones, the remaining meat and juices, as well as the chickenskin to add flavor to the congee. Combine it with some aromatics like ginger, scallions, and shallots, and you get a savory, aromatic congee that will warm you right up during this cold season.

Of course, we can’t forget our favorite congee toppings! I like a bit of soy sauce, chili oil, Chinese fried donut (youtiao), and fresh scallions and ginger on mine, but you can add whatever you like.

If you’re looking for a more traditional Chinese congee, check out my pork and century egg congee!

You may also like these other recipes:

• Pork and Century Egg Congee
• ABC Soup
• West Lake Beef Soup

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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.

Print Recipe Pin Recipe

Prep Time 10 minutesmins

Cook Time 45 minutesmins

Total Time 55 minutesmins

Course Breakfast, Main Course, Side Dish

Cuisine Asian, Chinese

Servings 4

Ingredients

1x2x3x

• rotisserie chicken bonesor turkey bones
• 1cupshredded rotisserie chicken meator turkey meat
• 2cupscooked jasmine rice
• 6cupswateror low sodium chicken broth
• 1tbspneutral oil
• 1knob of gingersliced into very thin strips
• 1shallotminced
• 2stalks scallionssliced
• 2tspchicken bouillonskip 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

Video

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A post shared by Susanna • smelly lunchbox (@smelly.lunchbox)

Keyword chicken congee, chicken jook, leftover rotisserie chicken recipe, rotisserie chicken congee

Tried this recipe?Let us know how it was!