Rinse 1/2 cup of short grain white rice under cold running water until it runs clear. Drain the rice and set aside.

In your Instant Pot, combine the washed rice, 4 cups of chicken broth, 2 teaspoons of Shaoxing wine, and 2 large slices of ginger. Secure the lid and set to cook on high pressure for 15 minutes.

For stovetop, combine the rinsed rice, ginger, and chicken broth with 4 cups of water. Bring to a simmer over medium heat, then reduce to low, cover with a small gap, and cook for 30 minutes.

Slice 8 oz of chicken and marinate with 1 tbsp of Shaoxing wine, 1/2 tsp of salt, and 1 tsp of cornstarch. Let sit for about 10 minutes.

Once the congee reaches a creamy consistency, stir in the marinated chicken and thinly sliced green onions. Cook for an additional 2 minutes until the chicken is fully cooked.

Drizzle 1 tsp of toasted sesame oil over the congee, stir well, and adjust seasoning with salt or chicken bouillon if needed.

Serve warm in bowls, garnishing with extra sliced green onions.