Sticky Chicken Congee

Kind of like an Italian risotto - but better because kimchi!

Ingredients - serves 2

1/2 cup long grain white rice (I used Jasmine)
1 carrot, diced thinly
1/4 of a large or 1/2 of a small fennel, chopped thinly (stalks and all)
2 kale leaves. remove from stalks and chopped
1 small brown onion, diced
3 garlic cloves, chopped or minced
1 Tbsp miso
1 Tbsp malt vinegar - or any vinegar
1 Tbsp ginger, minced
1 cup beef bone or chicken bone broth
3-4 leftover cooked chicken drumsticks, chicken removed
Optional but delicious toppings: 2 gooey fried eggs, kimchi, chilli oil

• Add the garlic & onion to a deep pan or pot (with a lid), cook until tender.

• Add the rest of the vegetables and cook for 3-4 mins until tender.

• Throw in the chicken and rice, then add all other ingredients & combine.

• Cook on medium-low until rice becomes a porridge like consistency. Stirring regularly.

• Divide between 2 bowls & top with a fried egg, kimchi and chilli oil.