Place whole chickens and conpoy, including the conpoy soaking water, into a stockpot.

Cover with water and bring to a boil.

Lower the heat and simmer for an hour, until meat comes off the bones.

Remove chickens and put on a platter to cool.

Bring the remaining liquid back up to boil, then add soaked rice.

Do not stir or touch the rice. It will be tempting! Don’t do it!

Let the rice boil for at least 30 minutes without bothering it.

In the meantime, take the meat off the chickens, and add back into the stockpot with the large bones.

Lower the heat again, and simmer for at least an hour or until congee is at desired thickness.

Salt and pepper to taste, and serve with scallions, ginger, cilantro, and soy. Enjoy!