Place the coriander seeds and fennel seeds in the center of an 8x8-inch piece of cheesecloth. Gather the corners and tie them securely to form a spice bundle. Set aside.

Place the whole chicken in a large soup pot. Add enough water to just cover the chicken. Bring the water to a boil over high heat.

Once the water reaches a boil, reduce the heat to maintain a gentle simmer. Add the dried shrimp, yellow onions, spice package, and canned chicken broth. Simmer for 30 to 40 minutes, or until the chicken is fully cooked. Skim away any foam or impurities that rise to the surface.

Carefully remove the chicken from the broth and allow it to cool for about 10 minutes. Continue simmering the broth during this time. Once the chicken is cool enough to handle, remove the meat from the bones. Shred the meat into small pieces and set aside. Return the bones to the broth.

Add the salt and granulated sugar to the broth. Continue simmering for 1½ additional hours to deepen the flavor.

While the broth is simmering, rinse the jasmine rice thoroughly. Drain well and let it sit at room temperature for at least 30 minutes so it can dry slightly.

After the broth has finished simmering, taste it and adjust the salt if necessary.

In a small soup pot, combine the jasmine rice, minced garlic, and garlic salt. Cook over medium heat, stirring frequently, until the rice turns lightly golden. Do not add oil during this step.

Add 10 cups of prepared stock to the toasted rice mixture and bring it to a boil. Reduce the heat to medium-low and simmer for about 1 hour, stirring occasionally, until the rice is soft and broken down and the mixture has thickened into a porridge-like consistency. Add more broth as needed if the congee becomes too thick.

Spoon the congee into serving bowls. Top with shredded chicken, minced green onions, chopped cilantro, fried shallots, a few drops of chili oil, and black pepper to taste. Serve hot.