Stock:

• 5 chicken thighs, bone in & with skin
• 1 two-inch knob fresh ginger, peeled & halved lengthwise
• 5 whole cloves garlic, peeled
• 1 onion, peeled & quartered
• 10 peppercorns

Congee:

• 2 tbsp olive oil
• 3/4 cup jasmine rice, rinsed & drained
• 2 cloves garlic, finely chopped
• 3 shallots, diced
• 1 tbsp fresh, minced ginger
• 4 stalks scallion, thinly sliced (white for soup, green for garnish)
• 2 tbsp fish sauce
• fine sea salt and freshly cracked black pepper to taste
• handful fresh Vietnamese coriander leaves, chopped
• handful fresh Thai basil leaves, chopped
• handful fresh spearmint leaves, chopped
• lime wedges (optional)