Comforting Shredded Chicken Congee

Rinse the jasmine rice thoroughly until the water runs clear. In a large pot, combine the rinsed rice, chicken thighs, 2 liters of water (or broth), and half of the thinly sliced ginger. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes, stirring occasionally to prevent sticking. The rice should break down and become a creamy porridge.

After 20-25 minutes of simmering, carefully remove the cooked chicken thighs from the pot. Set them aside to cool slightly.

While the congee continues to simmer, use two forks or your hands to shred the cooled chicken into bite-sized pieces. Season the shredded chicken with 1 tablespoon of fish sauce and a pinch of black pepper.

Once the congee has reached your desired creamy consistency, stir in the remaining 1 tablespoon of fish sauce, salt, and black pepper to taste. If it's too thick, add up to 500ml more hot water or broth.

Add the shredded chicken back into the congee and stir well. Taste and adjust seasonings as needed.

Ladle the hot congee into bowls. Garnish generously with chopped green onions, fresh cilantro, the remaining sliced ginger, and a sprinkle of fried shallots for extra crunch and flavor.