Congee with Century Egg

Rinse the short-grain white rice thoroughly under cold running water until the water runs clear. For an extra creamy texture, you can soak the rice in water for 30 minutes before cooking, then drain well.

In a large pot, combine the rinsed rice with 8-10 cups of water or chicken broth. Bring it to a boil over high heat, then immediately reduce the heat to low. Cover and simmer gently for 30-40 minutes, stirring occasionally to prevent sticking, until the rice grains break down and the congee thickens to a creamy consistency. Add more hot water if the congee becomes too thick.

While the congee is simmering, peel the century eggs carefully. Dice them into small, bite-sized pieces. Peel and julienne or thinly slice the ginger. If using pork, thinly slice or shred it.

Once the congee has reached your desired consistency, stir in the diced century eggs and most of the julienned ginger. If using pork, add it now and cook for another 5-7 minutes until the pork is fully cooked through and tender. Stir gently to incorporate.

Season the congee with salt and white pepper to taste. Start with a small amount and add more as needed. The century eggs provide a savory depth, so taste before adding too much salt.

Ladle the hot congee into individual serving bowls. Garnish generously with chopped green onions and the remaining fresh julienned ginger. Drizzle with a touch of sesame oil if desired before serving immediately. Enjoy this comforting Chinese breakfast!