Cantonese Chicken Congee

Instructions

1. Prepare the rice
   Place the rinsed jasmine rice in a large heavy-bottomed pot. Add chicken stock or water and bring to a boil over high heat. Once boiling, reduce heat to low.
2. Add the chicken and aromatics
   Add the chicken thighs, sliced ginger, smashed garlic, and white parts of green onions to the pot. Simmer uncovered, stirring occasionally to prevent rice from sticking to the bottom.
3. Cook until thick and silky
   Continue simmering for about 1 hour, stirring occasionally, until the rice has broken down and the congee has reached a creamy, porridge-like consistency. Add more water if needed to achieve desired thickness.
4. Shred the chicken
   Remove the chicken thighs from the congee. Discard the bones and skin, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
5. Season the congee
   Add soy sauce, sesame oil, and white pepper to the congee. Taste and adjust seasoning with salt if needed. Continue to simmer for another 10 minutes to let the flavors meld.
6. Prepare garnishes
   While the congee finishes cooking, prepare your garnishes. Slice the green parts of the green onions, chop the cilantro, and prepare any other toppings like century eggs or fried shallots.
7. Serve hot
   Ladle the hot congee into bowls. Top with sliced green onions, chopped cilantro, crispy fried shallots or garlic, and diced century eggs if using. Serve immediately with additional soy sauce or sesame oil on the side if desired.