Rinse the rice briefly in clean water, drain off all water. Put in a food processor and pulse a few times to break the rice. We don't want to turn the rice into powder. This step is just to break the rice grains. It helps to shorten the cooking time and make the congee "creamy" as the starch releases
Preparing the chicken:
Bring chicken broth to a boil. Place the chicken in. Bring back to a boil and then partially covered to let it simmer for 5 minutes (for chicken breast). Cooking times varies depending on size and if you use bone-in chicken it may take a bit longer. Cook until the chicken are cooked through
Remove the chicken and set aside to cool down a bit. When they are cool enough to handle, shred the meat and set aside
Cooking the congee:
Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes
Stir the shredded chicken meat back into the congee
To serve:
Garnish with chopped green onion, couple drops of sesame oil, ground white pepper and ginger if you like