Step 1

Rinse and drain the rice. Pour the rice into a heavy stock pot (a cast iron pot works great).

Step 2

Add in the water, ginger and chicken thighs.

Step 3

Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for 1-1 1/2 hours, or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1 1/2 hours.

Step 4

Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.

Step 5

Add the shredded chicken back into the congee and mix well.

Step 6

Add salt, if desired.

Step 7

Serve the congee into individual bowls and garnish with green onions, if desired.