Chicken and egg rice congee

Steps

1. Simmer the rice in 600 ml of salted water for 30 minutes, stirring now and then, until it falls apart into a thick porridge.
2. Add the sliced chicken for the last 8 minutes of cooking.
3. Stir in the spinach and a beaten egg and let it set for 1 minute.
4. Serve sprinkled with sesame seeds.