chicken ginger congee

our family would eat this almost every weekend for breakfast.

chicken ginger congee
makes 6 servings

1 1/2 lbs bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long grain white rice, frozen
6 cups water
4 cups chicken broth
1 (1 in.) piece ginger, skin on and sliced into 4 pieces
2 tsp salt
sesame oil or fish sauce, to taste
pinch ground white pepper
cilantro, chopped
scallions, chopped

Combine all the first 6 ingredients into a pot and bring to a boil. Turn heat to medium-low and continue cooking at a lively simmer for 1 hour.

Add a splash of fish sauce or sesame oil to the pot and stir.

Serve topped with cilantro and scallions.