Chicken & Ginger Congee

This has got to be the most comforting congee when you're feeling sick or down in the dumps on a rainy day. It's simple, healthy, and delicious. Because I start this congee with cooked rice (usually leftover rice from the night before), it is prepared a lot quicker than your usual congee.

Ingredients:
4 cups of cooked rice
8 cups of water
3 - 4 chicken carcasses (available at local supermarkets or asian markets)
1/2 cup of ginger, julienned as thin as possible
2 chicken breasts, sliced to bite-size
salt, to taste

Method:
1. Begin with a large pot filled with the water. Add the cooked rice, chicken carcasses and half of the sliced ginger.
2. Boil until the rice breaks down (approximately 1.5 - 2 hours) and begins to form a porridge/watery oatmeal-like consistensy.
3. Add the sliced chicken breast.
4. Just before serving, stir in the remainder of the julienned ginger. The reason for this is that the first half of the ginger tends to lose its flavour, pungency as it is boiled for quite a while. The fresh ginger adds a kick to the congee.
5. Season with salt as necessary and serve hot.