Step 1

Put the rice in a 2-quart saucepan and wash in several changes of cold water. Drain out all excess water. Add chicken broth and bring to a boil over high heat. Reduce to low, cover and simmer for about 1½ hours, stirring occasionally, until porridge is almost smooth. Stir in salt.

Step 2

In a small skillet, heat the oil over high heat until hot but not smoking. Add the scallions and ginger and stir-fry 2 to 3 seconds, or until just fragrant. Remove from heat.

Step 3

Divide the congee among 4 large soup bowls. Ladle the porridge into bowls. Top with chicken and sprinkle with the scallions, ginger and oil. Serve immediately.