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Rinse the uncooked rice 3-4 times until the water is no longer cloudy. Drain, then transfer rice to a zip-loc bag or freezer-safe container. Freeze for at least 8 hours.
Chop cilantro and scallions, separating the white scallion parts from the green. Set garnishes aside. Then shred rotisserie chicken until you have 1 cup and set aside.
In a medium pot, add 2 tsp cooking oil and the white parts of the chopped scallion. Turn heat to medium and allow scallions to start sizzling, about 2 minutes, but do not brown. We only want to sizzle lightly to release the onion flavor. Then immediately add 7 cups of room temp chicken broth or water to the pot. Turn up the heat to high and bring broth to a boil, about 8-10 mins.
Add 1 cup of the frozen rice, and reduce heat to maintain a light simmer. Cover and cook for 15-20 minutes. Periodically stir the congee to prevent it from sticking to the bottom of the pot.
When rice has absorbed most of the liquid and broken up into smaller granules, add 1 cup shredded rotisserie chicken and 1 tsp of freshly grated ginger. Stir to combine, then turn off the heat. Add ¼ tsp white pepper and 2 tsp kosher salt, plus more to taste if needed.
Serve congee hot with the remaining chopped scallions, cilantro, and other garnishes like chili oil, fish sauce, and fried shallots.