Congee with Ginger-Poached Chicken and Toasted Almonds

In a medium saucepan, combine the cooked rice with 2 cups of water or light chicken stock.

Bring to a gentle simmer over medium heat, stirring occasionally, until the rice breaks down into a creamy, porridge-like consistency, about 12-15 minutes.

While the congee simmers, thinly slice the chicken breast and poach it in a small separate pot of simmering water flavored with ginger and a splash of soy sauce until just opaque.

Stir the fresh spinach into the hot congee during the last 2 minutes of cooking until wilted and vibrant green.

Ladle the congee into a warm bowl.

Top with the poached chicken, a sprinkle of toasted slivered almonds for texture, and a drizzle of toasted sesame oil.

Finish with a pinch of flaky sea salt and fresh scallions if desired.