Congee is one of my favorite comfort foods. Whenever I would fly home, my mother would have a pot of congee waiting for me. I've loved it since I was a child. The rice grains are cooked so long, they dissolve into the homemade broth and give the rice porridge a silky texture that is so good.
Technique tip: I like to cook the congee the day before and allow it to sit overnight in the fridge. This gives the congee a slightly thicker and richer texture.
Swap option: Instead of cooked chicken, I also like to add about 1/3 cup of 1/4-inch-thick sliced fresh cod or sea bass on the bottom of the bowl and then ladle the piping hot congee over the fish. Within about 1 to 2 minutes, the fish is perfectly cooked.
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.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.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.