Start off by heating some oil in a large pot and frying chopped garlic until golden brown and crispy. Be careful not to burn it.
Quickly add water or chicken stock together with slices of ginger, chicken breasts, toasted sesame oil, salt and white pepper powder.
Simmer until chicken is fully cooked. Remove chicken and add rice. Bring to a boil, then reduce to simmer and partially cover pot. Cook the rice until it breaks down into porridge consistency. This process may take over an hour so be patient. Keep adding water or chicken stock if the rice becomes too thick and stir occasionally towards the end to avoid burning the bottom.
Meanwhile, shred the cooked chicken and add it to the congee once it has reached it's perfect consistency OR serve shredded chicken separately as topping. Season congee to taste with salt.
Serve hot with preferred toppings.