In a large pot, bring 5 cups of water to a boil and add the chicken breast. Simmer until the chicken is no longer pink in the center, about 20 minutes. Skim off any foam or impurities that rise to the surface.

Remove the chicken from the pot and set aside to cool, reserving the broth.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent.

Add the crushed ginger and about one-quarter of the minced garlic. Sauté until fragrant, about 1 minute.

Pour the reserved chicken broth back into the pot and add the rice. Season with salt, pepper, and the chicken bouillon cube.

Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice breaks down and reaches a creamy, porridge-like consistency, about 25-30 minutes.

While the congee is simmering, heat the remaining 1 tablespoon of olive oil in a small skillet. Add the remaining minced garlic and fry until golden brown and crispy. Transfer to paper towels to drain.

Shred the cooled chicken, discarding the skin and bones.

When the congee reaches your desired consistency, ladle into bowls. Top each serving with shredded chicken, crispy garlic, and chopped green onions.