First make your spice package. Add coriander seeds and fennel seeds to the center of a 8x8 cheese cloth. Tie the corners together to create your little spice package. Set aside.
Next, add chicken to a large soup pot. Add water until it just covers the chicken. Bring water to a boil.
Once the water boils, lower to a simmer and add the dried shrimp, onions, spice package from step 1, and the cans of chicken broth. Simmer for 30-40 minutes until the chicken is cooked through. Make sure to scoop away any impurities you see.
After the chicken is cooked, remove the chicken from the broth and let it cool for 10 minutes. Continue simmering the soup. Once the chicken is cool enough to handle, remove the meat from the bones and add the bones back to the broth. Shred the chicken into small pieces and set aside.
Add salt and sugar to the broth. Simmer for 1 1/2 more hours.
While the broth is simmering, rinse your rice and let it sit at room temperature for at least 30 minutes. The rice needs to dry out before you start cooking it.
After simmering for an hour, the broth should be done at this point. Taste the broth for seasoning. Add salt if it tastes bland.
Now it’s time to make your congee! Sauté rice, minced garlic and garlic salt in a small soup pot until the rice turns a light brown color. Don’t use oil for this process.
Add 10 cups of stock and bring to a boil. Lower to a simmer. Simmer for 1 hour on medium low until the rice is mushy. Add more broth if needed. Make sure to stir every once in awhile so the rice at the bottom doesn’t burn.
Once the rice is done, assemble your bowls of congee! Add a few spoonfuls of congee to a bowl. Top with green onions, cilantro, fried shallots, shredded chicken, a few drops of chilli oil, and pepper to taste.
You will have more broth than you need for the congee. You can use the extra broth for more congee or substitute the congee for noodles to make a yummy Asian chicken noodle soup.