Congee with Preserved Duck Egg

Congee
1 cup long grain white rice
1/2 teaspoon salt
1 teaspoon vegetable oil
8 cups water
1 can chicken broth
1 chicken breast
1 1/2 teaspoons oyster sauce
2 preserved duck eggs, minced
1 (1 inch) piece fresh ginger root

Garnish
1/2 cup green onion, chopped
Black pepper to taste
White pepper to taste
Soy sauce to taste

1. Rinse and drain rice. Place rice in large pot and stir in salt and oil. Let stand 5 minutes.
2. Add meat to rice and stir in water. Heat to a boil then simmer over medium heat for 15 minutes or until meat is cooked through. Remove meat from pot with slotted spoon and set meat aside. Continue to simmer rice for 20 minutes. Chop meat into small pieces and mix with hundred-year egg.
3. After 20 minutes, stir meat and egg mixture into congee along with oyster sauce. Serve in bowls and garnish with green onion.