Congee with Century Egg

Wash the white rice thoroughly under cold running water until the water runs clear. Soak the washed rice in 2 cups of water for at least 30 minutes or up to an hour. This step helps the rice grains break down faster and achieve a creamier texture.

Drain the soaked rice. In a large heavy-bottomed pot, combine the drained rice with 8-10 cups of water or chicken broth. Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to the lowest setting.

Cover the pot with a lid, leaving a small gap for steam to escape. Let the congee simmer gently for 30-45 minutes. Stir every 10-15 minutes to ensure the rice doesnt stick to the bottom and to help it break down into a thick, creamy porridge consistency. Adjust water if it becomes too thick.

While the congee simmers, carefully peel the century eggs and dice them into small, bite-sized pieces. Peel the fresh ginger and julienne it into thin strips. Chop the green onions for garnish.

Once the congee has reached your desired consistency, stir in the diced century eggs, about half of the julienned ginger, salt, and white pepper. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together. If using, add shredded cooked chicken or pork at this stage.

Ladle the hot Congee with Century Egg into individual serving bowls. Garnish each bowl generously with the remaining fresh julienned ginger and chopped green onions. Drizzle a small amount of sesame oil over each serving for added fragrance and flavor. Serve immediately and enjoy this comforting Chinese breakfast.