Rotisserie Chicken Congee

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1. 1
   Rinse 1 cup jasmine rice in a fine-mesh strainer under cold running water until the water runs clear. Turn off the tap, shake off as much water as possible from the rice, and then transfer the rice to a small freezer-safe container. Freeze the rice for at least 5 hours or up to 24 hours.
2. 2
   In a large pot, bring 10 cups water to a boil over high heat, then gently whisk in the frozen rice. Reduce the heat to medium and whisk every few minutes for 20 minutes. Add 1 rotisserie chicken carcass and 2-inch piece ginger, julienned, and continue to whisk until all the rice grains have broken down into a porridge-like texture with no whole grains, 15 to 20 minutes longer. As the congee simmers, the meat clinging to the bones will slowly come off cleanly into the congee.
3. 3
   Season the congee with kosher salt and MSG to taste and remove the carcass from the pot if you wish. (I enjoy sucking on the bones as I’m eating to extract every last bit of flavor and meat.) Stir in 1 cup shredded chicken meat and warm through, about 2 minutes.
4. 4
   Ladle the congee into big bowls. Top each bowl with 2 scallions, thinly sliced, 2 Tbsp. chopped fresh cilantro, a pinch of freshly ground white pepper, and a drizzle of sweet soy sauce.