Place the rice in a medium bowl and cover with water. Using your fingers, gently swish the rice to loosen the starch. Drain and repeat this process one or two more times until the water is mostly clear. Drain thoroughly.

In another bowl, combine the sliced chicken with 2 teaspoons of halal white grape juice or chicken broth, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Stir until the chicken is evenly coated, then set aside to marinate.

To cook in an Instant Pot: Add the rinsed rice, chicken broth, 1 tablespoon halal white grape juice or chicken broth, and ginger slices to the pot. Close the lid, set to high pressure, and cook for 15 minutes. Let the pressure release naturally for at least 10 minutes before releasing any remaining pressure.

To cook on the stovetop: In a large pot, combine the rinsed rice, ginger slices, chicken broth, and 4 cups of water. Bring to a simmer over medium-high heat, then reduce the heat to low, partially cover, and cook for 30 minutes. Stir frequently toward the end as the congee thickens.

Once the rice has broken down and the congee has reached your desired consistency, add the marinated chicken, sliced green onions, and chicken bouillon. Stir constantly over medium heat (or use the sauté function on the Instant Pot) to separate the chicken pieces. Cook just until the chicken is cooked through, about 2 minutes.

Stir in the toasted sesame oil. Taste the congee and adjust seasoning with additional salt if necessary. Serve the congee hot in bowls.