Congee-Style Savory Chicken and Ginger Rice Porridge

Poach the chicken breast in 1.5 cups of water or light stock with a knob of ginger until fully cooked (about 12 minutes). Remove the chicken, shred it finely with two forks, and reserve the poaching liquid.

Add the cooked rice and finely diced sweet potato to the boiling poaching liquid. Simmer over medium heat, stirring occasionally, until the rice breaks down and the mixture reaches a creamy, porridge-like consistency (about 10 minutes).

Fold in the shredded chicken and fresh spinach leaves, stirring until the spinach just wilts into the hot rice.

Season generously with a splash of soy sauce, a drop of sesame oil, and freshly cracked white pepper.

Ladle into a warm bowl and garnish with the chopped almonds for a vital crunch. Serve immediately while piping hot and fragrant with ginger.