Chicken Congee with Ginger and Herbs

6 cups water

6 cups chicken broth or consommé, plus more as needed

1 tsp finely grated fresh ginger

3 tsp herb salt, such as Vege-Sal, or table salt

1 clove garlic, crushed

1 1/2 cups brown rice or millet

Meat from 1 whole cooked chicken, pulled or chopped into pieces

1/2 tsp Tamara or sesame oil for drizzling

Fresh herbs, such as spring onion, chives, parsley, or cilantro for garnish

In a large heavy bottom pot, combine the water, broth, ginger, salt, and garlic and bring to a boil. Add the rice and the chicken meat, cover, and simmer gently for about 2 hours, stirring occasionally. If the congee is too thick, add more broth, thinning to desired consistency. To serve, drizzle with oil and add a sprinkle of fresh herbs.