Take all the meat off the turkey leftovers, shred them, and set them aside.
Next, make your spice package. Add coriander seeds and fennel seeds to the center of a 8x8 cheese cloth. Tie the corners together to create your little spice package. Set aside.
Add the turkey bones to a large soup pot. Add water until it just covers the turkey leftovers. Bring water to a boil.
Once the water boils, lower to a simmer and add the onions, spice package from step 2, celery, chicken broth, sugar and salt. Simmer for 2.5 hours. Check every 30 minutes for impurities and scoop them out of the soup.
While the broth is simmering, rinse your rice and let it sit at room temperature for at least 30 minutes. The rice needs to dry out before you start cooking it.
Once the soup is done, taste the broth for seasoning. Add salt if it tastes bland.
Now it’s time to make your congee! Sauté rice, minced garlic, and garlic salt in a small soup pot until the rice turns a light brown color. Don’t use oil for this process.
Add 10 cups of stock and bring to a boil. Lower to a simmer. Simmer for 1 hour on low heat until the rice is mushy. Add more broth if needed. Make sure to stir every once in awhile so the rice at the bottom doesn’t burn.
Once the rice is done, assemble your bowls of congee! Add a few spoonfuls of congee to a bowl. Top with green onions, cilantro, fried shallots, shredded turkey, a few drops of chilli oil, and pepper to taste.