Step 1 of 5
Chicken Congee
Mix the chicken with a pinch of salt, a pinch of white pepper and the ginger juice, and keep it in the fridge while the rice cooks.
Step 2
Rinse the rice a couple of times in a bowl of water, then drain it.
Step 3
Put the rice, the water and the sliced ginger in a large pot and bring to a boil over high heat. Lower the heat, partly cover and simmer for about 1 hour, stirring every 10 minutes or so, until the rice has broken down into a thick porridge.
Step 4
Stir in the marinated chicken and cook on low heat for 10 minutes, until it is cooked through with no pink left.
Step 5
Stir in the scallions and a pinch each of salt and white pepper. Serve in bowls, topped with cilantro if you like.