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1. Rinse the jasmine rice until the water runs mostly clear, then drain well. Toss with the neutral oil so the grains break down more creamily during cooking.
0.8 cup Jasmine rice,
1 tbsp Neutral oil
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2. Slice half of the fresh ginger into thin coins and cut the remainder into fine matchsticks for topping. Separate the scallion whites from the greens and thinly slice the greens.
1 piece Fresh ginger,
4 pieces Scallions
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3. In a large heavy pot, combine the water, rice, chicken thighs, ginger coins, scallion whites, Shaoxing wine and salt. Bring to a boil over high heat, skimming any foam from the surface.
0.8 cup Jasmine rice,
8 cup Water,
3 pieces Bone-in skin-on chicken thighs,
1 piece Fresh ginger,
4 pieces Scallions,
1 tbsp Shaoxing wine,
1.5 tsp Salt
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4. Reduce the heat to low, partially cover, and simmer for 60 minutes, stirring every 10 minutes and scraping the bottom, until the rice has broken down into a thick, creamy porridge and the chicken is tender.
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5. Lift the chicken out of the pot, discard the skin, bones, ginger coins and scallion whites, and shred the meat with two forks. Stir the shredded chicken back into the congee and season with the white pepper. Add a splash of hot water if it is too thick.
8 cup Water,
0.5 tsp White pepper
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6. Bring a small pot of water to a gentle simmer, lower in the eggs and cook for 6 minutes for soft, jammy yolks. Cool in cold water for 2 minutes, then peel and halve.
4 pieces Eggs
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7. Ladle the hot congee into four bowls. Top each with soft egg halves, ginger matchsticks and scallion greens, then drizzle with the light soy sauce and toasted sesame oil. Serve immediately.
1 piece Fresh ginger,
4 pieces Scallions,
4 pieces Eggs,
2 tbsp Light soy sauce,
2 tsp Toasted sesame oil
