• Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.

Method 1 - Use an Instant Pot

• Combine the rice, stock, chicken, Shaoxing wine, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook at low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog.
• Once the pressure is released, uncover the pot, remove the chicken and place it onto a plate. Shred it with two forks.
• Add the century eggs, green onion, sesame oil (if using), and the shredded chicken to the pot. Stir to mix well. Taste the congee and add salt if needed.

Method 2 - Stovetop method

• Combine the rice, stock, Shaoxing wine, ginger, and 2 cups of water in a big pot.
• Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 25 minutes.
• Add the chicken. Cook for another 15 minutes. Remove the chicken breast and place it onto a plate.
• If the congee has reached the desired texture when the chicken is done, turn off the heat. Transfer the chicken to a plate and shred it with two forks. If you want a stickier and thicker congee, remove the chicken first, then keep cooking the congee for another 15 to 20 minutes. Note, the congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently.
• When the congee reaches the desired texture, add back the shredded chicken. Add the century eggs, green onion, and sesame oil (if using) to the pot. Stir to mix well. Taste the congee and add salt to taste if needed.

To serve

• Transfer the congee into small bowls. Top it with a spoonful of fried wonton wrapper chips, if using. Serve hot.