Whole Grain Congee with Crisp Panko Chicken from Slow Cook Modern by Liana Krissoff

Ingredients

• 1 large egg
• About 6 tablespoons (90 ml) vegetable oil
• Chinese light soy sauce
• 3 scallions, thinly sliced
• ¼ cup (30 g) all-purpose flour
• Salt and freshly ground black pepper
• 1 cup (80 g) panko bread crumbs, or more, if needed
• ¼ cup (10 g) chopped fresh cilantro
• Toasted sesame seeds
• 1 cup (about 190 g) whole grains: farro, pearled or pot barley, brown jasmine rice, or a ombination
• 1 tablespoon Shaoxing wine
• 2 quarts (2 L) good-quality stock, such as beef stock or chicken or turkey stock, or a combination
• 2 well-trimmed skinless, boneless chicken breasts
• 1 tablespoon minced fresh ginger