Chicken bone broth congee

• 1 cup jasmine rice
• 7–8 cup chicken broth or water
• 2–3 chicken thighs
• 1 ginger, sliced
• 2 garlic cloves
• Salt to taste

1. 1

   Add chicken to a pot and poach.

2. 2

   After poaching, remove and add rice.

3. 3

   simmer partially covered for 1 hr, stirring occasionally, until creamy.

4. 4

   Shred chicken back into the congee.

5. 5

   Add more broth if needed.

6. 6

   Top with marinated soft boiled egg, scallions, sesame oil, shiitake oil, white pepper, chili oil, crispy shallots!

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