Wash rice and put in a stock pot with chicken stock or water. Bring to the boil over high heat and add 4 cups water. Bring back to the boil then turn the heat to low. Partly cover the pot, simmer 1 1/2 hours, stirring occasionally and adding up to 2 cups more water as needed.
Add ginger and bacon slab and simmer another 1/2 hour. It should have a porridge-like consistency. If it becomes too thick, add water.
Remove the slab of bacon and serve the congee seasoned with salt or soy sauce and garnished with minced bacon, spring onions, peanuts and a drizzle of sesame oil.