Steps

1. Finely julienne 20g ginger into thin strips, like needle ginger.
   🕒 02:45
2. Prepare 170g chicken thigh or chicken breast. If you want to enjoy the texture of the skin, leave it on.
   🕒 04:34
3. Add 850cc water, 1/2 tsp salt, 1/2 tsp chicken stock powder, and 2 tbsp sake to a pot and bring to a boil.
   🕒 05:07
4. Once boiling, turn off the heat, place 170g chicken into the pot, ensuring it's fully submerged. Cover and let sit for 20-25 minutes to make poached chicken.
   🕒 07:18
5. Thinly slice 200g daikon radish, then julienne it.
   🕒 08:13
6. Heat 2 tsp sesame oil in a frying pan, then lightly stir-fry the julienned daikon radish.
   🕒 09:50
7. Add 100cc water, 1 tsp Chinese seasoning, 1 tbsp sake, and 1 and 1/2 tsp soy sauce to the frying pan with the daikon and simmer until reduced.
   🕒 10:22
8. Once the liquid has evaporated and the daikon is translucent, add 3 pinches toasted sesame seeds and continue to simmer-fry until fragrant. [Chef's Tip!] This stir-fried daikon radish is delicious even when cold and is great for meal prep.
   🕒 11:12
9. Rinse 150g rice about twice and drain well in a colander.
   🕒 12:31
10. Remove the poached chicken from the pot, and once cooled, shred it by hand.
    🕒 13:27
11. Add the rinsed 150g rice to the soup from which the poached chicken was removed.
    🕒 13:34
12. Simmer uncovered over medium heat for 20 minutes, until the rice grains have expanded and the mixture has thickened. Stir gently occasionally to prevent sticking. [Chef's Tip!] When the rice has absorbed the liquid and thickened, it's a sign that it's done.
    🕒 13:55
13. Serve the Chinese congee in a bowl, topped with shredded poached chicken and julienned ginger.
    🕒 20:28
14. Finish by sprinkling toasted sesame seeds with a twist and drizzling with sesame oil.
    🕒 21:12
15. Optionally, add tenkasu, umeboshi (mashed pickled plum), salt, etc., to enjoy a change of flavor.
    🕒 22:14