Chicken Jook (Congee) - Dakjuk [닭죽]

0 Soak the rice in cold water for at least 30 minutes. 
5 In a deep pot, add chicken, mirin and enough water to submerge the chicken. Bring to a boil, then reduce to a simmer for 5 minutes. Drain the water and thoroughly wash the chicken to remove any remaining scum. 
4 In the same pot, add 10 cups water with the chicken. Bring to a boil then add onion, garlic, ginger, and scallions. Reduce to a simmer over medium-low heat and cover. Boil for at least 1 hour. 
3 Remove the chicken and set aside to cool. Strain the broth. *Optional* - pick out the garlic and set them aside. 
2 Drain the rice and transfer it to a new pot. Pour in the chicken broth (about 5-6 cups). Simmer on low for 45 minutes, making sure to mix occasionally to prevent the bottom from sticking or burning. 
1 In the meantime, shred the cooled chicken into thin strips. Add the chicken and garlic into the congee.
6 Simmer for another 15-20 minutes or until it reaches desired consistency. Season with salt. 
7 Serve in a bowl and garnish with scallions and white pepper. 
8 Enjoy!