Chicken Congee

Bring jasmine rice, water, chicken broth and half of ginger to a boil in a large heavy pot, stirring so the rice does not stick.

Add chicken thigh to rice and broth, lower the heat, set the lid ajar and simmer gently for 20 minutes. Lift out the chicken (it should be 74 C inside) and shred it.

Keep simmering the rice, stirring every few minutes and scraping the bottom, until it breaks down into a thick, creamy porridge. Add water if it gets too thick.

Stir shredded chicken, salt and white pepper into congee. Ladle into bowls and top with scallions, the rest of the ginger, soy sauce and sesame oil.