Step 1

Rinse and drain the rice before adding to a large pot. Peel and slice the piece of ginger into large pieces. Remove the bones and skin from the chicken thighs.

Step 2

Add the water into the pot along with the ginger and chicken thighs. You can substitute the water for chicken broth if you’d like.

Step 3

Bring the entire pot to a boil while stirring occasionally. Once boiling, reduce the heat to medium-low or medium.

Step 4

Let the rice and broth simmer with the lid on for 1 hour or until the rice breaks down and becomes mushy. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot. After 1 hour, the rice should absorb most of the liquid.

Step 5

Remove the chicken thighs and shred. Then add them back to the pot.

Step 6

While the congee is still simmering, slice up the green onions for garnish.

Step 7

Add and pepper to taste and then mix well. Add the green onion for garnish and serve hot. Enjoy!