Congee

Make the chicken stock: Cook chicken in 5 to 6 cups water on a slow simmer. Remove chicken, shred flesh, and reserve stock. Season stock with a little fish sauce and sesame oil; set both chicken meat and stock aside.

Make the congee: Wash glutinous rice and place in a heavy-bottomed casserole or stockpot. Add clam stock and 3 cups chicken stock; bring to a boil then lower heat to a slow simmer. Stir every few minutes to ensure that no grains stick to the base of the pot. Cook for about 30 minutes until rice begins to look puffy. Add water as needed to get the right consistency

Add fish sauce, sesame oil, and ginger. Serve immediately with toppings of choice.Other congee recipes:  Tilapia in Rice, Congee-style, Chicken Adobo Congee, Tagalog-style Superior Congee