Congee with Chicken

Instructions

1. Prepare the rice
   Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps create the silky texture congee is known for.
2. Start the congee base
   In a large pot, combine the rinsed rice, chicken broth, sliced ginger, and smashed garlic. Bring to a boil over high heat, then reduce to a simmer.
3. Add the chicken
   Gently place the whole chicken breasts into the simmering congee. Cover and cook for 20 minutes, or until the chicken is cooked through and no longer pink in the center.
4. Shred the chicken
   Remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Set aside.
5. Continue cooking the congee
   Continue simmering the rice mixture uncovered for another 45-60 minutes, stirring occasionally to prevent sticking. The congee should become thick and creamy. Add more broth or water if it becomes too thick.
6. Season and finish
   Stir in the soy sauce, sesame oil, and white pepper. Return the shredded chicken to the pot and mix well to combine. Taste and adjust seasoning if needed.
7. Serve with toppings
   Ladle the hot congee into serving bowls. Top each bowl with sliced green onions, chopped cilantro, crispy fried shallots or garlic, and chopped peanuts. Serve immediately while hot.