Unfortunately my daughter has a stomach bug. (We've been dealing with so many sick days this past winter, first one kid then another, so many fevers, but this seems to be the first stomach bug.) I wanted to make some food to help my daughter feel better, something that would be soothing on the stomach, and immediately thought of congee, Chinese rice porridge.
While making congee is generally a long, drawn out process, I generally make it in a fraction of the time in my pressure cooker.
However, this time I actually had a lot of leftover rice, as well as leftover cooked chicken, so I decided to make congee with these leftovers, which was a great use of them, delicious, and easy. Of course, my sick kid refused to eat it because you know how that is, but everyone else at least enjoyed it. While I used a lot of chicken and rice in this recipe, and it makes a huge batch, feel free to use a smaller amount. While this is an exact recipe, you don't have to be exacting, and its more of a guideline than precise measurements. Use what you have, play around, doesn't matter.