Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs mostly clear, then drain well.

In a large soup pot or Dutch oven, combine the rinsed rice, chicken broth, chicken thighs, julienned ginger, garlic, and salt.

Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.

Cover the pot partially with a lid and cook for 45 to 60 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

Once the rice has broken down into a thick, creamy porridge and the chicken is cooked through, remove the chicken thighs from the pot.

Use two forks to shred the chicken into bite-sized pieces, then return the shredded meat to the pot.

Stir in the white pepper and simmer for another 2-3 minutes to ensure everything is heated through and well combined.

Ladle the hot congee into bowls and drizzle with sesame oil and soy sauce to taste.

Garnish generously with chopped green onions before serving immediately.