The Congee My Dad's Made 100,000 Times

Rinse 1 rice cup of white rice in a bowl with water. Massage and mix the rice with your hands, then drain the water. Repeat this process 3 times to remove excess starch.

Start boiling 8 cups of water for the congee.

Chop 0.50 oz of ginger into thin slices and then into thin strips.

Chop 1 piece of cilantro and 2 pieces of green onion into small pieces.

Cut 12 oz of chicken into thin slices and place in a bowl. Add 1 tbsp oyster sauce, 2 tsp cornstarch, 0.50 tsp chicken bouillon, and 2 tbsp water. Mix and massage for 30 seconds until no liquid remains. Add 2 tbsp vegetable oil and mix for another 20-30 seconds.

Pour the boiled water into a pot and bring to a boil over high heat. Add the washed rice and stir briefly. Cover the pot and wait for it to boil again.

Once boiling again, partially cover the pot and cook at medium heat for 25 minutes, stirring occasionally.

After 25 minutes, whisk the congee rapidly and constantly for 2 to 3 minutes to break down the rice grains and thicken the mixture. If the congee becomes too thick, add more boiling water.

Increase the heat to high. Slowly add the marinated chicken to the pot over 30 to 60 seconds, stirring constantly to prevent clumping. Cook for another 1 to 2 minutes until the chicken is cooked through.

Stir in the chopped ginger, 1 tsp salt, and 1 tsp chicken bouillon. Cook for an additional 20 to 30 seconds.

Turn off the heat. Pour the congee into bowls and garnish with chopped green onions and cilantro.