Congee with Century Egg

Wash the white rice thoroughly until the water runs clear. For a creamier congee, soak the rice in water for at least 30 minutes, or even overnight. Meanwhile, marinate the thinly sliced or shredded pork with soy sauce, cornstarch, and sesame oil for at least 15 minutes.

In a large pot, bring 8-10 cups of water or chicken broth to a rolling boil. Add the soaked and drained rice. Once it returns to a boil, reduce the heat to low, cover, and let it simmer. Stir occasionally to prevent sticking.

While the congee simmers, peel the century eggs carefully and dice them into small, bite-sized pieces. Julienne the fresh ginger and chop the green onions. Reserve some ginger and green onions for garnish.

Continue to simmer the congee on low heat for about 30-45 minutes, or until the rice grains have broken down and the mixture has thickened into a creamy porridge consistency. Stir more frequently as it thickens to ensure it does not stick to the bottom.

Once the congee reaches your desired consistency, increase the heat slightly. Add the marinated pork slices and diced century eggs to the pot. Stir gently and cook for another 5-7 minutes, or until the pork is fully cooked through and tender.

Season the congee with salt and white pepper to taste. Stir in most of the julienned ginger. Ladle the hot congee into individual serving bowls. Drizzle with a little sesame oil, and garnish generously with the reserved fresh julienned ginger and chopped green onions. Serve immediately.