Rinse the rice in cold water until the water runs clear, then drain well.

In the Instant Pot, combine rinsed rice, chicken broth, 2 tsp of Shaoxing wine, and ginger slices. Seal and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.

For stovetop, combine rinsed rice, ginger, and chicken broth in a large pot; simmer and cook covered for about 30 minutes on low heat, stirring occasionally.

Marinate chicken pieces with 1 tbsp of Shaoxing wine, 1/2 tsp of salt, and 1 tsp of cornstarch during congee cooking time.

Add marinated chicken, green onions, and chicken bouillon to the congee, cooking on medium heat for 2 minutes until chicken is cooked through.

Stir in sesame oil, taste, and adjust seasoning if needed before serving hot.