Chinese Congee

Instructions

1. Prepare the rice
   Rinse the rice in cold water several times until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy. Drain well.
2. Start the congee base
   In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sliced ginger and sauté for 30 seconds until fragrant. Add the rinsed rice and stir for 1-2 minutes to toast slightly.
3. Add liquid and simmer
   Pour in the chicken broth or water. If using chicken thighs, add them now. Bring the mixture to a boil, then reduce heat to low. Partially cover the pot with a lid, leaving a small gap for steam to escape.
4. Cook until creamy
   Simmer gently for 1 to 1.5 hours, stirring occasionally to prevent sticking. The rice will break down and the mixture will become thick and creamy. Add more liquid if it becomes too thick.
5. Prepare the chicken
   If using chicken thighs, remove them after about 30 minutes of cooking when they're fully cooked. Shred the meat with two forks, discarding any bones or skin, then return the shredded chicken to the pot.
6. Season the congee
   Add salt and soy sauce to taste. Continue cooking until the congee reaches your desired consistency, typically thick and creamy but still spoonable.
7. Finish and serve
   Remove from heat and stir in the sesame oil. Ladle the hot congee into bowls and let each person garnish with their choice of green onions, cilantro, century egg (if using), and crispy shallots or garlic.