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Elayna💛

@eiayna

5 months ago
Photo by Elayna💛 on May 29, 2026.
Photo by Elayna💛 on May 29, 2026.
Photo by Elayna💛 on May 29, 2026.
Photo by Elayna💛 on May 29, 2026.
Photo by Elayna💛 on May 29, 2026.
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Posted On: May 29th 2026, 02:33 pm
Officially summertime ☀️

#summer #sunset
Comments (27)
clayton.fielder2 5 months ago

clayton.fielder2

😍😍😍

shaynal1121 5 months ago

shaynal1121

SO BEAUTIFUL

unicornlvr26 5 months ago

unicornlvr26

BEAUTIFUL GIRL 😍

heidimaybergmann 5 months ago

heidimaybergmann

princess👑👑👑👑👑👑👑

heidimaybergmann 5 months ago

heidimaybergmann

so beautifullllllllll

heidimaybergmann 5 months ago

heidimaybergmann

BABEEEEEEEEEE HIIIIII

payt0npatootiee 5 months ago

payt0npatootiee

teaaa

egghammy 5 months ago

egghammy

HELLOOO GORGEOYS

averyotwayy 5 months ago

averyotwayy

ur so cutsie

addiem0811 5 months ago

addiem0811

STUNNING

taylorborys0417 5 months ago

taylorborys0417

Cuteee!!

ella.eichorst 5 months ago

ella.eichorst

comment media

malloryschues 5 months ago

malloryschues

GORGEOUS

brivilllegas 5 months ago

brivilllegas

LOVEEEE

maria_sr1512 5 months ago

maria_sr1512

SO GORG!!!

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RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA) INGREDIENTS 1 rotisserie chicken 1 onion, peeled 4 to 5 slices ginger (about ⅛-inch thick) 8 cups water 1½ cups white rice, rinsed (I used jasmine rice) FOR SEASONING Fish sauce Chicken bouillon Salt Sugar FOR SERVING Chopped cilantro Chopped scallions Fried shallots Julienned ginger Black pepper Instructions 1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock. 2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot. 3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot. 4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar. 5. Add half of the shredded chicken into rice congee (save other half for chicken salad) Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy. NOTE For a thicker congee, simmer longer. For a thinner consistency, add more water or broth as needed. Adjust the seasonings to your taste preference.
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