1 cup short grain white rice
5 to 6 cups chicken broth (or more)
1/4 cup or more ginger, peeled and minced
1/4 cup green onions, minced
1 cup shredded cooked chicken ( I used the store bought roasted chicken)
Rinse rice twice. Add broth, let it boil and then simmer, until rice is very soft , almost disintegrating. Stir to avoid the rice from sticking at the bottom of the pan. Add salt to taste.
Add half of the ginger while simmering, then add other half when it is almost done.
Add shredded chicken., Use your ladle to separate the meat to make it fine.
If you want your congee more watery, add water.
Add minced green onions.