Cantonese Chicken and Bok Choy Congee

In a small pot, bring 1.5 cups of water to a boil. Slice the chicken breast into very thin, bite-sized strips.

Add the cooked jasmine rice to the boiling water, stirring to break up any clumps. Reduce heat to low and simmer for 10-12 minutes until the rice begins to break down and release its starch, creating a creamy, porridge-like consistency.

Add the chicken breast strips and water chestnuts to the porridge. Poach gently for 3-4 minutes until the chicken is tender and cooked through.

Fold in the chopped bok choy during the final 90 seconds of cooking, allowing it to wilt while maintaining a vibrant green color and slight crunch.

Remove from heat and stir in the sesame oil to add a nutty, aromatic finish. Season lightly with white pepper and a pinch of salt if desired.

Ladle into a deep ceramic bowl. The congee should be silky and thick, with the chicken and vegetables providing texture. Serve immediately while steaming hot.