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Cook the rice in the chicken broth until creamy and porridge-like, about 30 minutes.
Shred the rotisserie chicken and add it to the congee.
Stir in grated ginger, sliced green onions, soy sauce, and sesame oil to taste.
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Cook the rice in the chicken broth until creamy and porridge-like, about 30 minutes.
Shred the rotisserie chicken and add it to the congee.
Stir in grated ginger, sliced green onions, soy sauce, and sesame oil to taste.