Brown Rice Chicken & Corn Congee

Soup 

9 organic chicken legs

1 cob of corn - kernels cut off, but keep the centre.

2.5lt water

2c brown rice

1 big knob if peeled ginger sliced

1 green shallot sliced

1/2 brown onion chopped

1 large carrot, peeled and sliced into about 1cm chunks

1 celery stick - washed and sliced like the carrot

2 tbs Shoaxing

1 tbs Sesame oil

1tbs Salt

METHOD

This is how lovely this is. 
Put it all into a giant pot (incLUDING the corn centre, this is where the best flavour comes from!) on medium low heat, with a lid askew, and simmer for about 2hrs. 
Pull the legs out and let cool a little till you can shake free the bones. 
I put the skin back in with the meat. 
Take the corn centre out. 
Serve hot, for breakfast, lunch and dinner, and eat sitting on the floor if necessary.

Ginger & Shallot Dressing

5cm knob of ginger - peeled & grated
2 green onions - finely chopped
1/4c olive oil
2tbs sesame oil
1tbs sea salt

METHOD

I like to use the small grate side of an old school box grater (not the spikey edge, the small grate) as it shredded the ginger well without finely micro-plaining it and "juicing" it. 
Just mix and jar it all. Its best made a day ahead so all the flavours can totally mellow together. 
Otherwise, just do it when you like.