Pour the water into a large cooking pot and bring it to a gentle boil over medium-high heat. Add the ginger slices and half of the chopped scallions to infuse the water with flavor. Carefully add the chicken thighs and allow the mixture to come to a full boil.

Drop in the Knorr chicken cube and stir until fully dissolved. Cover the pot with a lid and let the chicken simmer over medium heat for about 15 minutes until fully cooked and tender.

Carefully remove the chicken from the broth and set it aside to cool. Once it's cool enough to handle, shred the meat using two forks or clean hands, discarding the bones.

Add the rice to the flavorful broth. Cover the pot again and let it cook for 30 minutes, stirring occasionally to prevent sticking.

Return the shredded chicken to the pot and continue simmering for an additional 30 minutes, or until the rice breaks down and the congee reaches a thick, creamy consistency. Add more water if it becomes too thick during cooking.

Season with salt, ground black pepper, and sesame oil. Stir well to combine all the flavors.

Ladle the chicken congee into bowls and garnish with the remaining chopped scallions and toasted garlic on top for a fragrant finish.

Serve warm and enjoy this comforting dish.