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

In a large pot or Dutch oven, combine the chicken broth, rinsed rice, boneless chicken thighs, ginger matchsticks, and minced garlic.

Bring the mixture to a boil over high heat, stirring occasionally to prevent the rice grains from sticking to the bottom of the pot.

Reduce the heat to low, cover the pot partially with a lid to allow steam to escape, and simmer gently for 40 minutes, stirring every few minutes to ensure a smooth texture.

Carefully transfer the cooked chicken thighs to a clean cutting board, shred the meat using two forks, and discard any unwanted gristle.

Return the shredded chicken to the pot, stir in the soy sauce, and simmer for an additional 5 minutes until the congee reaches a thick, silky, porridge-like consistency.

Ladle the hot congee into serving bowls, drizzle each with toasted sesame oil, and garnish with sliced scallions and a pinch of white pepper before serving.