This is my grandma's recipe. I have always enjoyed this dish especially in winter time or when I am a bit under the weather. This dish is so tasty, easy to consume and digest, and goes great with bread or scones.

Ingredients:

Leftover rotisserie shredded chicken
500g chicken hearts (optional)
2 cups of rice
6 cups of chicken stock
Water (as required)
Salt and pepper to taste

Method:

1) Cook chicken hearts in a large pot. Add water to cover the chicken hearts. Cook them till brown. I then use scissors to cut the chicken hearts into pieces. Set aside.

2) Add 6 cups of chicken stock into the same pot you used to cook the chicken hearts. Add 2 cups of rice.

3) Bring them to boil, then simmer until rice all dissolved into the stock. This will take about 45 mins. If the consistency is a bit thick, add more water. If the consistency is a bit thin, add more rice.

4) Mix in shredded chicken and chicken hearts into the congee.

5) Lastly, add salt and pepper to taste.