Chicken Congee

Steps

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1. 1
   Bring approximately 1 litre of chicken stock to a boil in a pot.
   ▶ ≈0:47
2. 2
   Add rice to the boiling stock without washing it—the starch helps break down the grain. Stir occasionally, cooking for about 15 minutes.
   ▶ ≈1:13
3. 3
   While the rice cooks, prepare the chicken marinade. Mix diced boneless skinless chicken thigh with salt, white pepper, oyster sauce, and a pinch of MSG. Set aside.
   ▶ ≈2:51
4. 4
   Add sliced ginger, scallion pieces, and crushed garlic to the stock for flavouring.
   ▶ ≈1:27
5. 5
   After about 15 minutes, when the rice begins to soften, add the marinated chicken. If the mixture looks too dry, add more stock or water. Cover to slow evaporation. Cook for another 15 minutes until chicken is cooked through.
   ▶ ≈2:57
6. 6
   Prepare jammy eggs. Place eggs in a strainer over boiling water, boil for 3 minutes, turn off heat, leave covered for 5 minutes, then shock briefly in cold water to stop cooking. Adjust timing based on whether eggs start cold or at room temperature.
   ▶ ≈3:19
7. 7
   When the rice is nearly done, stir vigorously to help the grains break down to your desired texture. Remove the ginger slices, scallion pieces, and garlic cloves using tongs, as they have finished flavouring the congee.
   ▶ ≈24:04
8. 8
   Stir in the thicker white parts of the scallion, about half the julienned ginger, then season with salt and sesame oil. Mix well and remove from heat.
   ▶ ≈26:58
9. 9
   Ladle congee into bowls and garnish with remaining julienned ginger, green scallion parts, peeled jammy egg halves, white pepper, and additional sesame oil. Optional toppings include crispy shallots or other preferred garnishes.
   ▶ ≈27:43