Combine 1 cup of jasmine rice with 4 cups of vegetable or chicken stock in a medium pot. Bring it to a gentle boil over medium heat, then reduce to low and cover. Let it simmer for about 20 minutes, stirring occasionally until the rice thickens.

In a small saucepan, warm your leftover turkey in a splash of stock or gravy over medium-low heat for about 5-7 minutes until heated through. Shred into bite-sized pieces.

Preheat your oven to 425°F. Spread crumbled leftover roast potatoes evenly on a baking sheet and roast for about 10-15 minutes or until golden brown and crispy.

Finely chop a handful of spring onions and sauté in oil over medium heat for about 2-3 minutes until fragrant. Remove from heat.

Ladle a portion of the creamy congee into bowls, top with shredded turkey, crispy potatoes, drizzle with spring onion oil, and finish with chili crisp and cilantro.