Congee with Century Egg

Thoroughly wash the rice under cold running water until the water runs clear. For a silkier congee, you may soak the rice in water for 30 minutes to an hour, then drain. Slice or shred the pork into small, thin pieces. In a bowl, combine the pork with 1 tbsp light soy sauce, 1 tsp sesame oil, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix well and set aside to marinate for at least 15 minutes.

In a large heavy-bottomed pot or Dutch oven, bring 10-12 cups of water (or broth) to a rolling boil over high heat. Once boiling, add the washed and drained rice. Bring it back to a vigorous boil, then immediately reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer.

Allow the congee to simmer gently for 60-75 minutes, stirring occasionally (every 10-15 minutes) to prevent the rice from sticking to the bottom and burning. The rice grains should gradually break down and thicken the liquid, creating a creamy, porridge-like consistency. If it becomes too thick, add a little more hot water.

While the congee is simmering, peel the century eggs. Rinse them briefly to remove any residue, then dice them into small, even pieces. Peel and julienne the fresh ginger into thin strips.

Once the congee has reached your desired creamy consistency, add the diced century eggs and the marinated pork. Stir gently to separate the pork pieces. Continue to simmer for another 5-7 minutes, or until the pork is cooked through and tender. Do not overcook the pork, as it can become tough.

Stir in the julienned ginger and 1/4 tsp of white pepper. Season with salt to taste, starting with 1/2 teaspoon and adding more as needed. Give it a final stir and ensure all flavors are well combined.

Ladle the hot congee into individual serving bowls. Garnish generously with chopped green onions and a drizzle of extra sesame oil. For an authentic touch, you can also add chopped cilantro or serve with crispy fried dough sticks (youtiao) on the side.