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Wash rice in a bowl: Fill the bowl with some water, massage and mix the rice around with your hands, drain the water. Repeat this 3 times.
Boil water for later. Chop ginger into thin slices and strips, and chop cilantro and green onion into small pieces.
Cut chicken into thin slices and marinate with oyster sauce, cornstarch, chicken bouillon, and water. Mix and massage the chicken until there's no liquid left, then add vegetable oil and mix again.
Pour boiled water into a pot, set on high heat, and wait for it to boil before adding the rice. Stir the rice a bit, then cover the pot and wait until it boils again.
Once boiling, partially cover the pot and let it cook at medium heat for 25 minutes.
Whisk the rice for 2 to 3 minutes to break it down into smaller pieces.
Set the stove to high heat, and slowly add the chicken while stirring constantly. Cook until the chicken is cooked through.
Add ginger, salt, and chicken bouillon. Stir for 20 to 30 seconds.
Turn off the heat, pour the jook into a bowl, and garnish with green onions and cilantro.