For the Congee Base:
1 package Original RightRice
2 pouches Nona Lim Spicy Chicken Ramen Bone Broth
For the Toppings:
2 tsp Chinese or Korean red chili flakes
1/2 tsp salt
5–7 cloves garlic, thinly sliced
1/3 cup avocado oil, or another high-smoke-point oil
4 soft boiled eggs, peeled
shredded rotisserie chicken
1–2 scallions, thinly sliced cilantro
In a medium pot, cook Original RightRice according to the instructions on the package.
Once done, add both pouches of broth, turn the heat back on to high, and bring to a boil. Once boiling, turn the heat down to medium-low (a steady simmer) and boil, uncovered, for 10 minutes. Then, turn the heat down to low and simmer gently, partially covered, until there is no longer excess runny liquid, about 8–10 minutes.
In the meantime, make the garlic chips and chili oil. First, add the chili flakes and salt to a small heat safe bowl.
In a small saucepan, combine the sliced garlic and oil. Heat on medium-low and stir continuously with a spatula, watching carefully. Garlic will color in about 7–10 minutes. Remove garlic chips as they turn golden brown and place on a paper towel to drain excess oil.
Once all the garlic has been removed from the oil, heat the oil on high until it is fragrant and tiny bubbles become visible. Carefully pour hot oil over the chili flakes and stir. Allow chili oil to rest for at least 5 minutes to allow the flavors to develop.
Serve the prepared congee and toppings family style.