Step 1

Place leftover rice and water in a blender or food processor, blend until the water is cloudy and the rice is broken up into tiny pieces.

Step 2

Cut each chicken thigh in half.

Step 3

Heat sesame oil in a saucepan over medium high heat. Add garlic, onion, and carrot, and sauté until fragrant and tender, about 4-5 minutes.

Step 4

Add blended rice water and chicken, and let it come to a boil. Stir then cover, and reduce the heat to medium low and simmer for 5 minutes. Uncover and simmer for 5-10 minutes while stirring frequently, until the chicken is cooked through and the porridge reaches your desired consistency. If it gets too thick, you can add some water to thin it out.

Step 5

Turn off heat. Remove the chicken from the pot and shred. Add 1/2 of the chicken back to the porridge and stir together.

Step 6

Divide into 2 bowls and top with the other 1/2 of shredded chicken. Serve with salt, coconut aminos, green onions, and sesame seeds, and garnish and season as desired.