Savory Chicken Congee Bowl with Crispy Chicken & Veggies

For the Congee

• 1 cup jasmine or short-grain white rice (rinsed)
• 7 cups water or low-sodium chicken broth (gluten-free)
• 1/2 tsp salt
• 1-inch piece of ginger, sliced
• 2 garlic cloves, smashed

For the Crispy Chicken

• 4 skin-on chicken thighs (boneless if preferred)
• Salt and pepper to taste
• 1 tbsp olive oil or avocado oil

For the Veggie Topping

• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup diced carrots
• 2 tbsp chopped cilantro
• 1 scallion, thinly sliced
• 1 tsp sesame seeds (or hemp seeds)
• Optional: pinch of red pepper flakes