Chicken Congee

Instructions

1. Prepare the chicken
   In a large pot, bring 4 cups of chicken broth to a boil. Add chicken thighs, ginger, 2 cloves of garlic, and lemongrass. Reduce heat to a simmer and cook for about 25 minutes until chicken is fully cooked. Remove chicken, let cool, then shred the meat and set aside. Strain the broth and reserve.
2. Cook the congee
   In a large pot, heat the vegetable oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute. Add the rice and stir to coat with oil. Pour in all the chicken broth (including the reserved broth from cooking the chicken), kaffir lime leaves, and bring to a boil. Reduce heat to low, cover and simmer for about 45-60 minutes, stirring occasionally to prevent sticking, until rice has broken down and mixture has thickened to a porridge consistency.
3. Season the congee
   Add the sweet soy sauce and fish sauce to the congee. Season with salt and white pepper to taste. Continue to simmer for an additional 5 minutes, stirring occasionally. If the congee becomes too thick, add more chicken broth or water to reach desired consistency.
4. Prepare the toppings
   While the congee is cooking, prepare all the garnishes. Slice green onions, chop cilantro, and have fried shallots ready. If using youtiao (fried dough sticks), cut them into bite-sized pieces.
5. Assemble and serve
   Remove the lemongrass stalks and kaffir lime leaves from the congee. Ladle the hot congee into serving bowls. Top each bowl with shredded chicken, green onions, fried shallots, cilantro, and youtiao pieces. Serve with sambal on the side for those who prefer spicy food.