Bring chicken broth, ginger coins, and chicken thighs to a boil in a large pot. Reduce heat and simmer 15 minutes until the chicken is cooked through.
Remove the chicken, shred with two forks, and set aside. Keep the broth at a gentle simmer.
Add the rinsed rice to the simmering broth, partially cover, and simmer 45-55 minutes, stirring occasionally, until the rice breaks down into a thick, porridge-like consistency.
Combine minced ginger, scallions, and salt in a heatproof bowl. Heat the oil in a small saucepan until just smoking, then carefully pour over the ginger-scallion mixture — it will sizzle.
Stir the shredded chicken back into the congee, season with salt to taste, and simmer 5 more minutes to warm through.
Ladle the congee into bowls, spoon ginger-scallion oil over the top, and finish with fried shallots.
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