Rinse the jasmine rice thoroughly under cold running water in a fine-mesh strainer until the water runs completely clear, then drain well to remove excess starch.

In a large pot or Dutch oven, combine the drained rice, chicken broth, sliced ginger matchsticks, and minced garlic over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to prevent any rice grains from sticking to the bottom of the pot.

Once boiling, reduce the heat to low, cover with a lid left slightly ajar to let steam escape, and simmer gently for 30 minutes. Stir the mixture every 10 minutes to help the rice grains break down into a creamy, porridge-like consistency.

Stir in the bite-sized chicken thigh pieces and soy sauce, ensuring the chicken is fully submerged in the simmering rice mixture. Continue to cook on low heat for another 15 to 20 minutes until the chicken is cooked through and tender, and the congee has become thick and velvety.

Season the congee with salt and white pepper to taste, adjusting to your preference. Ladle the hot porridge into deep serving bowls, drizzle with toasted sesame oil, and garnish generously with the sliced green onions.