Rotisserie Chicken Congee

Separate the meat from the rotisserie chicken and set aside the carcass, wings, and thighs. Shred or roughly chop the chicken meat and reserve for later.
1 leftover rotisserie chicken
In a large pot, add the chicken carcass, wings, thighs, and 8 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes to create a quick broth.
8 cups water
Strain the broth to remove the bones and solids, then return the broth to a clean pot. Add the washed rice, ginger, garlic, shallot, and sliced shiitake mushrooms. Bring to a gentle simmer.
⅔ cup uncooked jasmine white rice, 3 thinly sliced ginger, 3 cloves garlic, 1 shallot, 2 dried shiitake mushrooms
Simmer for 45 mins to 1 hour, stirring occasionally, until the rice breaks down and the congee thickens. If it becomes too thick, add a splash of water to loosen the consistency.
Add the chopped rotisserie chicken, fish sauce, sesame oil, salt, and white pepper. Stir well and taste, adjusting seasoning as needed.
1 cup chopped rotisserie chicken, 2 tablespoon fish sauce, 1 teaspoon sesame oil, ½ teaspoon salt, Dash of white pepper
Ladle the congee into bowls and top with additional chicken, chopped green onions, fried shallots, chili oil, and a drizzle of soy sauce if desired.
Chopped rotisserie chicken meat, Chopped green onions, Fried shallots, Chili oil, Soy sauce