Chicken Congee

I don't usually eat or make congee, but I had rice left over from a previous meal and had several bone-in pieces of chicken bought for other recipes, so I decided to make Chicken Congee.

I prefer shredded chicken over cut chicken. I like the stringiness.

• 1/4 cup cooked rice
• 1" fresh ginger, peeled and cut into thin strips
• 1/4 tsp salt
• 4 cups water
• 1 chicken drumstick
• white pepper to taste

1. Put all ingredients except white pepper in a saucepan and bring to a boil, then lower the heat and simmer partially covered for an hour, stirring occasionally.
2. Remove the drumstick and shred the meat.
3. Return the meat to the saucepan and simmer for another hour until the rice has almost disintegrated and the congee is thick.
4. Ladle into a serving bowl and mix in white pepper.