Step 1

For the stock: Add the chicken carcass and any vegetable odds and ends to a large pot.

Step 2

Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 2 hours; strain.

Step 3

For the congee: In a medium pot, add the rice and 3 cups chicken stock and bring to a boil. Lower the heat to a simmer and cook on low, stirring occasionally, until the consistency is thick and porridge-like, 15 to 20 minutes. Add a bit more stock and stir (save any remaining stock for another use).

Step 4

Crack 2 eggs in a separate bowl and add to the congee; let slowly poach in the congee without disturbing the egg, or swirl it in, depending on how you like your egg. Repeat for another serving.

Step 5

Garnish with additional toppings. Serve.