Kycklinggröt

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1. 1
   In a bowl, combine chicken, salt, white pepper, and ginger juice. Mix well and set aside to marinate.
2. 2
   Rinse the rice in a metal bowl or pot several times, draining the water each time.
3. 3
   Add 2 litres of water to the rinsed rice and bring to a boil over high heat.
4. 4
   Once boiling, reduce heat to low and stir every 8–10 minutes for 20–25 minutes.
5. 5
   Add more water if desired to reach your preferred consistency.
6. 6
   Add the marinated chicken to the congee and simmer on low heat for 10 minutes.
7. 7
   Stir in the spring onions, sliced ginger, a pinch of salt, and a pinch of white pepper. Stir for 10 seconds.
8. 8
   Ladle into bowls and top with fresh coriander if desired.
9. 9
   Next add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes.
10. 10
    After an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds.
11. 11
    Serve the rice porridge in a bowl
12. 12
    Optional: add Coriander on top of the rice porridge.