Asian Chicken Congee | Silky & Warming

Rinse the jasmine rice thoroughly in a fine sieve under cold water until the water runs clear. Peel the ginger and cut into fine strips. Peel and finely chop the garlic cloves. Wash the spring onions and cut into thin rings, keeping the white and green parts separate.

Rinse the chicken breast fillet under cold water, pat dry, and lightly rub with a little salt.

In a large pot, bring the chicken broth to a boil together with the drained jasmine rice, ginger strips, chopped garlic, and the white parts of the spring onions.