1pieceof ginger about 1 inch by 1 inch(2.5 cm by 2.5 cm) - peeled and sliced into large pieces
salt- to taste
scallions- for garnish
Rinse and drain the rice. Pour the rice into a heavy stock pot (a cast iron pot works great).
Add in the water, ginger and chicken thighs.
Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for 1-1 1/2 hours, or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1 1/2 hours.
Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
Add the shredded chicken back into the congee and mix well.
Add salt, if desired.
Serve the congee into individual bowls and garnish with green onions, if desired.