Congee with Century Egg

Rinse the jasmine rice thoroughly under cold water until the water runs clear. For a quicker cook time and creamier congee, you can soak the rice for 30 minutes to an hour, or even freeze it overnight.

Peel the century eggs and cut them into small wedges or cubes. Slice the lean pork into thin strips or small pieces. Mince the ginger and finely chop the green onions, separating the white and green parts.

In a large pot, combine the rinsed rice with 8 cups of water or chicken broth. Bring it to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.

While the congee simmers, if using pork, you can quickly blanch it in boiling water for 1-2 minutes until it changes color, or lightly sear it in a separate pan with a touch of oil until just cooked. This helps remove impurities and keeps the pork tender.

After 30 minutes, the congee should be thick and creamy. Add the prepared century egg pieces, cooked pork, minced ginger, and the white parts of the green onions to the pot. Stir well. Season with salt and white pepper to taste.

Continue to simmer the congee for another 5-10 minutes, allowing the flavors to meld and the century egg to warm through. Stir in the sesame oil just before serving. Garnish each bowl with the green parts of the chopped green onions.