Rinse ½ cup of short grain white rice under cold water until the water runs clear. Drain and set aside.

In an Instant Pot, combine rinsed rice, 4 cups chicken broth, 2 teaspoons Shaoxing wine, and ginger slices. Seal and cook on high pressure for 15 minutes, then natural release for 10 minutes.

For stovetop, mix rinsed rice, 4 cups chicken broth, and ginger slices in a pot. Simmer over medium heat, then reduce to low for about 30 minutes, stirring occasionally.

Cut 8 oz chicken into bite-sized pieces. Marinate with 1 tablespoon Shaoxing wine, ½ teaspoon salt, and 1 teaspoon cornstarch for 15 minutes.

Remove ginger from congee, stir in marinated chicken and green onions. Cook for 2 minutes on low heat until chicken is fully cooked.

Drizzle with 1 teaspoon toasted sesame oil, stir, taste, and adjust salt. Serve hot.