1 kg Chicken
150 g Uncooked long-grain rice (rinsed and drained)
2 liters Water
1 teaspoon Salt
1 tablespoon Vegetable or corn oil
1/4 cup Scallion, finely chopped
1/4 cup Fresh coriander (cilantro) leaves, finely chopped
1/2 cup Fresh ginger, finely shredded
1/2 cup Soy sauce
1/2 cup Sesame oil
4-Jan Ground white pepper

Clean and cut chicken into four pieces. Place in boiling water and simmer for 2 minutes. Drain and place under cold running water. Drain again. Put rice and water in a deep pan and bring to boil. Add salt, corn oil and chicken pieces. Simmer for 1 hour, partially covered. Remove chicken from congee. Allow congee to simmer for another hour again, partially covered. Meanwhile, skin and debone chicken. Finely shred the meat. Return the skin and bones to the congee. To serve, discard skin and bones. Spoon congee into individual serving bowls. Top with equal portions of shredded chicken, scallion, coriander and ginger. Season with soy sauce, sesame oil and pepper to taste. Serve immediately.

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