In a medium saucepan over medium heat, add the canola oil and swirl to coat.
Add the white parts of the green onion and the ginger. Stir, cooking for 1 minute.
Add the rice. Stir and cook for 2 minutes.
Lay the chicken thighs over the rice.
Add the 8 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer for 1 hour or more, until the rice has completely lost its form.
Turn off the heat and remove the chicken thighs. Shred, and return to the congee.
Add 1/2 teaspoon salt and the white pepper. Stir.
Serve in small soup bowls garnished with the green onion tops, cilantro leaves, peanuts, red pepper powder, and the soy sauce.