Brown Rice Congee

Instructions

1. Prepare the rice
   Rinse the brown rice under cold water until the water runs clear. This removes excess starch and helps prevent the congee from becoming too gummy.
2. Start the congee base
   In a large pot, combine the rinsed brown rice, broth, sliced ginger, minced garlic, and white parts of the green onions. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Slow cook the congee
   Partially cover the pot and simmer on low heat for about 1 hour and 15 minutes, stirring occasionally to prevent sticking. The rice should break down and the mixture should become thick and creamy. Add more broth or water if it becomes too thick.
4. Season the congee
   When the congee has reached a creamy consistency, stir in the soy sauce, sesame oil, and white pepper. If using shredded chicken, add it now and simmer for another 5 minutes until heated through.
5. Prepare toppings
   While the congee is cooking, prepare your toppings. Chop the cilantro, slice the green parts of the onions, and have the fried shallots or garlic and sesame seeds ready for garnishing.
6. Serve and garnish
   Ladle the hot congee into bowls. Top each serving with green onion slices, cilantro, crispy fried shallots or garlic, and a sprinkle of sesame seeds. Serve with additional soy sauce on the side for guests to adjust seasoning to taste.