Congee with Ginger-Poached Ground Turkey and Toasted Almonds

In a medium pot, combine the cooked rice with 2 cups of water and a generous thumb of grated ginger.

Bring to a gentle simmer, stirring occasionally, until the rice breaks down into a creamy, thick porridge consistency, about 15 minutes.

While the congee simmers, poach the ground turkey in a separate shallow pan with a splash of water and aromatics until cooked through and tender.

Fold the raw spinach into the hot congee during the final minute of cooking until just wilted and vibrant green.

Ladle the porridge into a deep ceramic bowl.

Top with the poached turkey, scattering the toasted almonds over the surface for a delicate crunch.

Season with a drop of soy sauce and fresh scallions to taste.