Had a bunch of random things in the fridge and freezer and nothing planned for dinner, so I decided to throw it all into a pot together. Here goes!
First I had a full bag of frozen of chicken trimmings. (I don't like to waste things like bones and fat. Instead I put them directly into the freezer for soup later). Included in this was a separate, smaller bag of parmesian cheese rinds. That and some club soda which had gone flat in the fridge became the base for chicken stock.
While that was simmering I thawed a small piece of regular chicken and caramelized some onions. The onions also went into the stock. Then I cut up my veggies--carrots, celery, zucchini, and kohlrabi.
I made the grain mix of half rice (using some leftover sushi rice that was never going to be used to make sushi) and half kasha. Mixed it with a raw egg and browned it in the onion pan before simmering in chicken broth. This is the standard way to make kasha; it just happened to be half 'sushi rice pilaf'.
The chicken was cut into tiny little pieces, then tossed with soy sauce, mustard, wheat germ, and corn meal and lightly fried. This I set aside (actually, drained on paper towels).
I strained the stock, lightly sauteed the veggies and added them to the stockpot along with the cooked rice-kasha slush and spiced it with salt, pepper, curry, tumeric, sage, and a hint of cayenne and nuoc mam fish sauce.
Twenty minutes later, all the flavors are perfectly mixed. I can now serve the congee with sprinklings of fried chicken on top. Yum.