Heat a large Dutch oven (or large pot) over medium heat. Once hot, add the olive oil and ginger. Cook for 2 to 3 minutes to release the flavour of the ginger. Next, add the rinsed Jasmine rice to the pot and stir. Lightly toast the rice in the pot for 5 minutes, stirring occasionally so the rice does not turn golden.

Add the chicken stock, then bring to a boil. Once boiling, cover, reduce the heat to medium-low and cook for 15 minutes.

While the congee is cooking, rehydrate the mushrooms. Add the woodear mushrooms and shiitake mushrooms to two separate bowls and cover with warm water. Let stand at room temperature for 15 minutes to rehydrate and become soft. Once softened, drain the excess water then chop into small pieces.

Remove the lid from the pot of congee and stir. The rice should be beginning to plump up. Cover again and cook for another 15 minutes.

At this point the rice should be very plump. Add the chopped mushrooms to the pot, stir, cover, and cook for another 15 minutes.

While the mushrooms are cooking, add the chopped chicken into a bowl. Add the Shaoxing cooking wine, baking soda, and black pepper and mix to combine. Let stand at room temperature for 15 minutes.

Add the marinated chicken to the pot and mix to combine. Cover and cook over medium heat for 5 minutes, then remove the lid from the pot and cook for another 10 minutes uncovered. At the end of the cooking process, the congee should be thick like porridge.

Serve the congee in bowl and top with your desired toppings. I like to add scallions, sesame oil, chili oil, and peanuts. Serve immediately and enjoy.