- 3 1/2 to 4-lb chicken, cut into serving pieces
- 10 cups water
- 3 tablespoons Chinese rice wine or medium-dry sherry
- 3 (1/4-inch-thick) slices fresh ginger
- 3 scallions, halved crosswise and smashed with flat side of a heavy knife
- 1/2 teaspoon salt
- 1 cup long-grain rice
- Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth.
- Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through.
- Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes.
- Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
- Cool breast meat completely and tear into shreds.
- Chill shreds, covered, and bring to room temperature before serving.
- Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.)
- Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
- Season congee with salt. Serve topped with chicken and accompaniments.