Begin by cooking the rice. Rinse the rice thoroughly, then cook it according to the package instructions or in a rice cooker using a 1:2 ratio of rice to water.
In a separate pot, bring the chicken broth to a boil. Once boiling, add the chicken breast and cook until fully cooked and tender. Remove the chicken from the broth and set it aside to cool. Once cooled, shred the chicken into small pieces.
In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the shredded chicken into the pan and stir-fry for a few minutes until heated through. Season with salt and white pepper, adjusting the seasoning to taste.
In another pot, bring 4 cups of water to a boil. Once boiling, add the cooked rice and stir to combine. Cook for about 15-20 minutes, stirring occasionally, until the porridge reaches a thick and creamy consistency.
To serve, place a serving of the rice porridge in a bowl. Top it with the shredded chicken, sliced hard-boiled eggs, and any additional toppings you desire, such as fried shallots, chopped green onions, peanuts, or fried tofu.
Drizzle soy sauce over the toppings according to your taste preferences.
