Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.

Combine the rice, stock, Shaoxing wine, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes.

If using a pressure cooker, cook over medium heat until pressure is added, then cook at low heat for 15 minutes.

Once done, release the pressure naturally for at least 10 minutes before releasing it quickly.

Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog.

Once the pressure is fully released, cook the chicken per the steps below.

Combine the rice, ginger, stock, and 4 cups of water in a big pot.

Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot.

Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently.

While the congee is cooking, add the chicken, Shaoxing wine, salt and cornstarch in a medium-sized bowl. Mix well until the chicken is evenly coated. Set aside to marinate.

When the congee is cooked, add the marinated chicken, green onion, and chicken bouillon. Turn to medium heat and stir constantly.

Cook until the chicken just turns white, about 2 minutes.

Add the sesame oil and stir to mix well. Taste the congee and add more salt if needed.

Transfer the congee into small bowls and serve hot.