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Akash

@a_kas_h__

2 months ago
Photo by Akash on August 25, 2026. May be an image of speaker, amplifier, tambourine, stereo and text.
Photo by Akash on August 25, 2026. May be an image of grandfather clock, clarinet, record player, trumpet, bed, saxophone, phone, telephone, tambourine and text.
Photo by Akash on August 25, 2026. May be an image of wind chime, lantern, temple and text.
Photo by Akash on August 25, 2026. May be an image of lighting, lightbulb, lantern and text.
Photo by Akash on August 25, 2026. May be an image of standing, bed, lantern, temple and text.
Photo by Akash on August 25, 2026. May be an image of temple and text.
Photo by Akash on August 25, 2026. May be an image of standing, lantern, temple and text.
Photo by Akash on August 25, 2026. May be an image of temple and text.
Photo by Akash on August 25, 2026. May be an image of stove, pot, fireplace, hearth and text.
Photo by Akash on August 25, 2026. May be an image of bamboo, cabana, outdoors and text.
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Posted On: August 25th 2026, 12:44 pm

More posts

i never wanna leave!
What I eat in a day as a breastfeeding mom 5 months postpartum🤍 realistic full day of eating as a mom of 2!! #breastfeeding #whatieatinaday #postpartum #momof2
یه مرد زیر قولش نمیزنه…😉 . . . #تغییر #چالش #شکست_عشقی💔 #explore #دختر
Leeds families adopt me for derby weekend 💛💙 picking tomorrow morning.
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.
Mukdi ay gal.
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