Congee with Shredded Chicken, Ginger, and Toasted Almonds

Poach the chicken breast in water with a slice of ginger until cooked through (about 12-15 minutes). Remove, let cool slightly, and shred into fine ribbons using two forks.

In a medium pot, combine the cooked rice with 1.5 cups of water or light chicken stock. Bring to a boil, then reduce heat to a low simmer. Cook for 15-20 minutes, stirring occasionally, until the rice grains have broken down and the porridge has thickened to a creamy, silken consistency.

Add the cubed sweet potato to the congee and simmer for an additional 5-7 minutes until tender.

Stir in the shredded chicken and fresh spinach leaves, cooking just until the spinach wilts and turns vibrant green.

Taste and season with a splash of light soy sauce or a pinch of sea salt.

Ladle into a deep bowl. Top with the toasted almond slivers for crunch, and garnish with fresh scallions and a few drops of toasted sesame oil.