Nursing our 2 day hangover with some chicken bone congee with lap cheong (chinese sausage), topped with fried garlic, scallions, pork floss , white pepper and a choice of chili oil or XO sauce. I love how so many things in Chinese cooking can be repurposed for another dish, like rice or chicken bone bits.

* 3 large pork back bones or chicken carcass
* 1 tbsp salt
* 1 large dried scallop or 4-5 small dried shrimp chopped (this adds a more seafood flavor, so you can omit if you’re not about that life). Make sure you rinse your dried seafood and soak in water for 15 mins.
* 1 cup jasmine rice rinsed
* 2 scallions chopped
* 2 tbsp chopped cilantro
* 4 slices of ginger julienned, 1 additional slice julienned for garnish
* 1/2 tsp black pepper
* 11 cups of water
* white pepper to taste (I use about 1/4-1/2 tsp in the broth)
* salt to taste
* 3 cloves of garlic minced
* 1 tsp fish sauce
* 1 cup minced pork
* 1 tsp oyster sauce

BROTH SHORT VERSION: (1.5-2 hours)
* Sub 2 lb pork bones + 1 tbsp salt with 2 chicken or pork bouillon cubes
* Sub 1 cup of water with 1 cup of chicken broth
* Cilantro / scallions chopped
* You tiao – Chinese fried dough
* pork floss rou sang (!!!! my fav)
* fried garlic
* white pepper
1. For the bone broth version: Slap the bones with that 1 tbsp of salt and let it rest overnight in the fridge.
2. Put the bones in a pot with the water and bring to a boil. Skim off the fat once it comes to the top of the pot–in Chinese we call this skimming the first. 
3. Add your choice of dried seafood, white pepper, & fish sauce cover and simmer the pot on low for 3 hours.
4. Add rice and simmer on low for an additional hour.
5. While your soup is simmering, mix your minced pork, oyster sauce, black pepper, garlic together. 
6. Add in your minced pork mixture to the soup, separating the pork in the soup so they don’t clump together. 
7. Add ginger into your congee and simmer for an additional 15 minutes.
8. While your congee is simmering for an additional 15, warm up your you tiao in the oven per the package instructions.
9. Depending on the consistency of soup you like, you can continue to simmer to thicken the soup. If you like a runnier soup, you can add additional water to get the texture you like.
10. Top with scallions, cilantro, fried garlic, and white pepper. I grew up eating pork floss on EVERYTHING, even out of the jar. Jeromy thinks this is the lowest denomination of meat (lol), but I think it’s fucking delicious. Toss that warmed up you tiao on there as well. 
1. For the short broth version: Boil the water with your choice of meat bouillon cubes, dried seafood, fish sauce, white pepper and rice for an hour and a half. The rice should be mushy and break apart, so you don’t have solid rice in your soup. Simmer for an additional 30 minutes if your rice has not broken apart. 
2. Then proceed to step #5 above.