Soak the rice in cold water for at least 30 minutes.
In a deep pot, add chicken, mirin and enough water to submerge the chicken. Bring to a boil, then reduce to a simmer for 5 minutes. Drain the water and thoroughly wash the chicken to remove any remaining scum.
In the same pot, add 10 cups water with the chicken. Bring to a boil then add onion, garlic, ginger, and scallions. Reduce to a simmer over medium-low heat and cover. Boil for at least 1 hour.
Remove the chicken and set aside to cool. Strain the broth. *Optional* - pick out the garlic and set them aside.
Drain the rice and transfer it to a new pot. Pour in the chicken broth (about 5-6 cups). Simmer on low for 45 minutes, making sure to mix occasionally to prevent the bottom from sticking or burning.
In the meantime, shred the cooled chicken into thin strips. Add the chicken and garlic into the congee.
Simmer for another 15-20 minutes or until it reaches desired consistency. Season with salt.
Serve in a bowl and garnish with scallions and white pepper.
Enjoy!
