Prepare the ingredients: Rinse the white rice in a strainer until clean, then soak it in water mixed with sesame oil for 30 minutes. Soaking the rice in water and sesame oil helps the grains break down and makes the congee creamier.

Wash and soak the shiitake mushrooms, then dice them.

Peel the ginger, slice it into thin strips, then mince.

Rinse the chicken breast and pat dry with a paper towel. Dice into small pieces and mix with the marinade. Set aside.

Rinse the rice again, drain, and add it to a pot. Add enough water—about 2 to 3 times the amount you’d use for regular rice. Once the rice softens, add the diced mushrooms and minced ginger. Season with 1/2 teaspoon salt.

After cooking for 20 minutes, add the corn kernels and diced carrot. Bring the congee to a boil over high heat, then reduce to low and simmer. Stir occasionally with a ladle to prevent sticking. The soaked rice will break down more easily, making the congee smoother and easier to digest.

After about 30 minutes of cooking, add the marinated chicken to the pot. Quickly stir with chopsticks to separate the chicken so it doesn’t clump together.

Ladle the congee into bowls, sprinkle with green onion and fried dough pieces. Enjoy your delicious congee!

The smooth, tender texture makes this dish perfect for all ages.