Enjoy this hearty comfort food on a cold rainy day. Add additional stock or water if necessary, to make the congee to your desired thickness.
In a pot, add rice, chicken stock, water, bouillon, onion, garlic, ginger, lemongrass, salt and white pepper. Stir, cover and bring to a boil. Uncover and reduce heat to medium-low; add in the shiitake mushrooms and chicken thighs and simmer, stirring occasionally, until rice breaks down and mixture is creamy, about 35 to 45 minutes.
To serve, top the congee with a fried egg, garnish with green onions and chili oil. Enjoy!