Chicken Congee

Rinse the rice in several changes of water until it runs clear, then drain. Cut the ginger into thin strips and finely chop the green onion and cilantro.

Slice the chicken thinly. Mix it with the oyster sauce, cornstarch, chicken bouillon, and water until the liquid is absorbed, then stir in the oil.

Bring the water to a boil (about 8 parts water to 1 part rice). Add the drained rice, stir once, then cover and return to a boil. Avoid stirring after this so the rice doesn't stick.

Partially cover and simmer over medium heat for about 25 minutes, until the grains break down and the congee thickens.

Whisk briskly for 2–3 minutes to break the rice into a smooth, fluffy porridge — or simmer 10–20 minutes longer instead.

Raise the heat to high. Add the marinated chicken a little at a time, stirring constantly so it doesn't clump, and cook 1–2 minutes until the congee returns to a boil and the chicken is cooked through.

Stir in the ginger, salt, and chicken bouillon and cook for 20–30 seconds.

Ladle into bowls and top with green onion and cilantro. Serve hot.