How to Make It
In a large saucepan, combine the stock and water and bring to a boil. Stir in the rice and simmer over low heat, stirring often, until very thick, about 1 hour.
Stir the chicken into the congee and season with salt. Simmer until the chicken is heated through. Ladle into bowls and serve piping hot, with all the condiments and toppings.