Ginger Chicken Congee

1. 1
   Rinse 3/4 cup jasmine rice in cold water until water runs mostly clear, then drain well.
2. 2
   Combine drained rice, 8 cups water, chicken thighs, and sliced ginger in a large stockpot over medium-high heat.
3. 3
   Bring liquid to a rolling boil, skimming any white foam or impurities off the surface.
4. 4
   Lower heat to medium-low, cover partially with lid, and simmer gently for 45 minutes, stirring occasionally.⏱ 45 min
5. 5
   Transfer chicken thighs to a cutting board, shred meat with two forks, and discard bones.
6. 6
   Return shredded chicken to pot and stir continuously for 10 minutes until broth becomes creamy and thick.⏱ 10 min
7. 7
   Stir in fine sea salt and remove pot from heat.
8. 8
   Ladle warm congee into bowls and garnish lightly with sliced scallions.
9. 9
   Place chicken bones into a 6-quart stockpot and cover completely with 10 cups cold water.
10. 10
    Bring pot to a gentle boil over medium-high heat, skimming off any foam that rises.
11. 11
    Add onion halves, carrot, celery, garlic cloves, apple cider vinegar, and peppercorns to pot.
12. 12
    Reduce heat to low, cover with a tight lid, and simmer undisturbed for 4 hours.⏱ 240 min
13. 13
    Pour broth through a fine-mesh strainer set over a large heatproof bowl; discard solids.
14. 14
    Stir in fine sea salt to taste and let cool slightly before sipping warm.
15. 15
    Pour 3 cups dashi stock into a small saucepan over medium heat and bring to a simmer.
16. 16
    Gently slide diced silken tofu and rehydrated wakame seaweed into simmering dashi.
17. 17
    Simmer gently on low heat for 1 minute until tofu is warmed through.⏱ 1 min
18. 18
    Place miso paste into a small fine-mesh sieve and submerge partially into hot broth.
19. 19
    Whisk miso with a spoon inside sieve until completely dissolved into soup; turn off heat immediately.
20. 20
    Ladle warm soup into shallow bowls and scatter sliced scallions over the top.
21. 21
    Place 1 cup short-grain white rice in a medium bowl and rinse with cold water 3 times.
22. 22
    Drain rice thoroughly in a fine-mesh colander and transfer into a heavy 2-quart saucepan.
23. 23
    Add 1 1/4 cups cold water to saucepan and let rice soak for 20 minutes.⏱ 20 min
24. 24
    Cover pot with a tight-fitting lid and bring to a boil over medium-high heat.
25. 25
    Lower heat to gentle low and cook covered undisturbed for 12 minutes; do not lift lid.⏱ 12 min
26. 26
    Remove pot from heat and let steam with lid on for 10 minutes.⏱ 10 min
27. 27
    Remove lid and gently fluff rice with a rice paddle or fork before serving.
28. 28
    Slice fresh peeled ginger into thin coin rounds using a sharp knife.
29. 29
    Combine sliced ginger and 2 cups water in a small saucepan over high heat.
30. 30
    Bring water to a rolling boil, then lower heat to gentle simmer for 10 minutes.⏱ 10 min
31. 31
    Remove pan from heat and strain hot ginger liquid through a sieve into two mugs.
32. 32
    Stir 1 tablespoon fresh lemon juice and 1 tablespoon raw honey into each mug until dissolved.
33. 33
    Sip warm tea slowly to ease your throat and breathe in the steam.