Congee with Century Egg

Rinse the jasmine 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 before cooking, then drain.

In a large pot, combine the rinsed rice with 8 cups of water or chicken broth. Bring it to a rolling 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, peel the century eggs and dice them into small pieces. If using pork, thinly slice or shred it. Marinate the pork with a pinch of salt, white pepper, 1 tablespoon of Shaoxing wine (if using), and 1 teaspoon of cornstarch (if using) for 10 minutes. Thinly slice the ginger and chop the green onions.

After 30 minutes of simmering, the rice should have broken down and the congee will be thickening. Add the marinated pork to the congee, stirring gently to separate the pieces. Cook for 5 minutes, then add most of the diced century eggs (reserve some for garnish if desired) and julienned ginger.

Continue to simmer for another 5-10 minutes, or until the congee reaches your desired consistency and the pork is fully cooked. If the congee becomes too thick, add more hot water or broth, a little at a time, until it is just right. Season generously with salt and white pepper to taste.

Ladle the hot century egg congee into individual bowls. Garnish each serving with the remaining diced century egg, chopped green onions, and a drizzle of sesame oil. Serve immediately and enjoy this comforting Chinese breakfast.