Step 1

Slice chicken breast very thinly. Transfer to a bowl. Marinate sliced chicken with Marinade ingredients as listed above and set aside.

Step 2

Rinse rice at least 3 times until the water runs clear to remove excess starch. Strain and set aside.

Step 3

Add 5 cups water to a medium size pot. Bring to boil. Add in strained rice. Give it a stir. Then lower heat to medium heat. Do not stir the rice after this point as this causes the rice to stick to the bottom of pot. Boil for 22 minutes half covered with a lid to allow steam to escape. Do not cover fully.

Step 4

At 22-minute mark, use a whisk and rapidly stir the rice until it breaks down, about 1-2 minutes. If you don't own a whisk, allow this to cook for another 20-30 minutes until the rice breaks down on its own.

Step 5

Add in the marinated chicken a few pieces at a time, followed by scallion whites and ginger. Mix to separate the chicken. Boil chicken until fully cooked, about 2 minutes.

Step 6

Season with salt and chicken powder. Remove off heat. If you like the congee less thick, mix in another 1/2 cup of water and season with more salt to taste if needed.

Step 7

Serve and garnish with scallion greens. Enjoy!