Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemongrass and salt; bring to a boil. Reduce heat, cover and gently simmer for 1 hour to 1 1/2 hours.
Strain broth and return broth to stock pot. Let chicken cool then remove bones and skin and tear into bite-size pieces; set aside.
Stir rice into broth and bring to a boil. Reduce heat to medium and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
Ladle congee into bowls and top with chicken, coriander, chives and pepper. Squeeze lime juice to taste.
Making The Broth
The best cooking method for the broth is to have enough heat to cook the chicken without having any sort of bubbling whatsoever. This takes about 1 hour to 1 1/2 hours for a small stewing chicken but it produces a clear broth with a much better flavour, without having lots of chicken bits and foam. If you are in a hurry, just boil the chicken, reduce to medium heat and cover the pot.