• In a large pot, bring the chicken bones and water to a boil on high heat. 
• Once the water comes to a boil, reduce the heat to low and simmer for 1 1/2 hours. 
• For a clear broth, skim the foam and bits off the surface of the soup.

Cook the rice

• While the chicken bones are simmering, cook your rice. (I use a rice cooker, but if you don't have one, you can cook the rice on the stovetop.)

Prepare the broth

• After 1 1/2 hours, remove the chicken bones.
• Skim off any additional foam and fat.
• Increase the heat to high. Once it comes to a boil, lower heat and simmer the broth until it reduces by 1/3 the original volume (~20 min depending on the volume of soup.) 
• Once the broth has reduced, add your cooked rice and simmer on med-low for another 20 mins or until the desired consistency is achieved. 

Serving

• Top porridge with thinly sliced green onions, white pepper, and diced century egg.