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Season the chicken breast with salt and pepper and mix well. Then set it aside to marinate until needed.
Wash the rice a few times until the water runs clear then add it into a claypot (at least 40oz/150ml) along with the water. Bring it to a high simmer over medium heat, giving the rice a stir occasionally.
Once the rice is simmering, reduce the heat to medium low or low to keep it at a gentle simmer. Place the lid on the claypot and let the congee cook for 25 to 30 minutes, stirring occasionally, until the rice is very tender and the congee has thickened. If needed, crack the lid to prevent the congee from boiling over.
When the congee is nearly ready, add the seasoned chicken breast and ginger. Stir quickly to separate the chicken and let it cook for about 3 minutes or until the chicken is cooked through.
When the chicken is cooked, taste the congee. Be careful! It'll be very hot. Add additional salt if desired. Top with scallion and enjoy!