Salted Fish and Chicken Congee

Instructions

1. Prepare the rice
   Place the rinsed rice in a large heavy-bottomed pot. Add the chicken broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
2. Cook the salted fish
   While the rice is cooking, heat 1 tablespoon vegetable oil in a small frying pan over medium heat. Add the diced salted fish and fry for 2-3 minutes until fragrant and slightly crispy. Remove from heat and set aside.
3. Prepare the chicken
   In a bowl, marinate the chicken strips with Shaoxing wine, light soy sauce, and half the minced ginger for 10 minutes. Heat the remaining tablespoon of vegetable oil in a pan over medium-high heat. Add the chicken and stir-fry until just cooked through, about 3-4 minutes. Set aside.
4. Finish the congee base
   After the rice has simmered for 30 minutes, uncover and continue to cook for another 15-20 minutes, stirring frequently until the congee reaches your desired consistency. Add more broth or water if it becomes too thick.
5. Combine the ingredients
   Add the fried salted fish, cooked chicken, remaining ginger, garlic, and white parts of the scallions to the congee. Stir well and continue to simmer for 10 minutes to allow the flavors to meld together.
6. Season and finish
   Season the congee with white pepper and sesame oil. Taste and adjust seasonings if necessary. The salted fish is already quite salty, so additional salt may not be needed.
7. Serve hot
   Ladle the congee into bowls. Garnish with the green parts of scallions, chopped cilantro, and crispy wonton strips or youtiao if using. Serve immediately while hot.