MY husband Raff likes having oatmeal in the morning. It’s light and healthy so I alternate oatmeal with whole wheat sandwiches for breakfast. But there’s only one oatmeal preparation that I always made, and that’s with native tablea chocolate, which Raff also loves. I wanted to make something else, though, so I dug into my files of recipes, old and new, and found a recipe for oatmeal congee. It was so plain, though, that I decided to make my own innovation. From the freezer, I fished out a small pack of leftover roast chicken which I had already shredded and another small pack of roast chicken bones from the shredded chicken. I was going to make Roast Chicken Oatmeal Congee – and I did!
It was good. It had that smoky taste from the roast chicken that added a deeper flavor dimension to it. We had that, no, not for breakfast, but for light dinner one evening last week. I knew it was good because Raff finished his bowl and had seconds. Not bad, considering that I was thinking simply of serving something healthy and at the same time utilizing leftovers. You should try it, too, and maybe make your own innovation by perhaps adding crunchy chicken nuggets instead of my roast chicken or adding century egg slices.
6 cups water
roast chicken bones
1 pc. chicken cube
1 cup quick-cooking oatmeal
1 pc. small carrot, peeled and diced
¾ cup roast chicken, shredded
salt and pepper to taste
chopped spring onion
1. In a small stockpot, place water, roast chicken bones and chicken cube. Let boil.
2. Strain out chicken bones, and add quick-cooking oatmeal and diced carrots. Cook until oatmeal is done and carrots are tender. The mixture should thicken by then.
3. Add roast chicken, adjust taste by seasoning with salt and pepper, and simmer for a few minutes.
4. Ladle onto soup bowls, top with chopped spring onion and fried garlic, and serve. You can also cut up strips of wonton wrapper, fry in hot oil until golden, and top your oatmeal congee with it for added crunch.