Not visually appealing perhaps, but this is packed with flavour.
This is a form of congee or rice porridge known as 稀饭/稀飯 (Mandarin: xī fàn; Cantonese: hei1 faan6), which literally translates as 'watery rice'. It is thinner in consistence than regular congee - 粥 (Mand: zhōu; Cant: zuk1)
This version has leeks, carrots and poached chicken lurking under the surface. The rice is cooked in a long cooked gelatinous chicken stock made from the carcase and trimmings (including feet and head) of the organic bird which I had for yesterday's dinner. Finished with dried chilli flakes.
