Congee with Century Egg

Wash the rice thoroughly under cold running water until the water runs clear. Drain well. For extra creamy congee, you can soak the rice in water for 30 minutes, then drain, or freeze it overnight. Freezing helps break down the rice grains for a smoother texture.

In a large pot with a heavy bottom, combine the washed rice and 8-10 cups of water or chicken broth. Bring it to a boil over high heat, then immediately reduce the heat to low. Cover the pot, leaving a small gap for steam to escape, and simmer for at least 30 minutes, stirring occasionally to prevent sticking.

While the congee simmers, carefully peel the century eggs. Rinse them if necessary. Dice two of the century eggs into small cubes and thinly slice the remaining one for garnish. Peel and julienne the fresh ginger.

After 30 minutes of simmering, the rice should have broken down and the congee will be thick and creamy. Add the diced century eggs and half of the julienned ginger to the pot. Stir well and continue to simmer for another 5-10 minutes, allowing the flavors to meld.

Season the congee with salt and white pepper to your taste. If the congee is too thick, you can add a little more hot water or broth to reach your desired consistency. Stir gently to incorporate the seasonings.

Ladle the hot congee into individual serving bowls. Garnish each bowl with the remaining julienned ginger, thinly sliced green onions, and the reserved century egg slices. Drizzle with a touch of sesame oil, if desired, before serving immediately.