When you swap the grain from white rice to quick cooking rolled oats, you reduce the cooking time from 1 hour to merely 5 minutes. To cook this savory oatmeal, bring a pot of chicken stock to a boil, add oatmeal, leftover chicken and spinach. Season with salt and pepper. That’s it! You can adjust the oatmeal to your preference. Don’t like a gooey porridge texture? Use less chicken stock and you’ll get the creamy oatmeal. Want to make the congee extra flavorful? Drizzle in a bit soy sauce and sesame oil once you’re done cooking. The topping options are endless. My favorites are a soft boiled egg and crushed nuts but you can use anything you like. Recipe courtesy of Maggie Zhu from Omnivore's Cookbook.
Sesame oil, soy sauce, or chili oil to finish the dish
Instructions
Add chicken stock to a small pot and bring to a boil. Add rolled oats, leftover chicken and spinach. Cook for 5 minutes and until the oats are cooked through. Stir occasionally. Add salt and pepper to taste. Add preferred toppings and serve hot.