Congee with Century Egg

Rinse the jasmine rice thoroughly under cold running water until the water runs clear. Soak the rice in a bowl of water for at least 30 minutes, or up to 2 hours. This helps the rice cook faster and achieve a creamier texture. Drain the soaked rice before cooking.

In a large pot with a heavy bottom, combine the drained rice and 8 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 low, cover the pot partially, and let it simmer.

While the congee simmers, peel the century eggs and dice them into small, bite-sized pieces. If using pork, slice or shred it thinly. Prepare the fresh ginger by peeling and julienning or mincing it finely. Slice the green onions for garnish.

After the congee has simmered for about 20-25 minutes, the rice grains should have broken down and started to thicken the liquid. Add the diced century eggs, julienned ginger, and pork (if using) to the pot. Stir well to combine.

Continue to simmer the congee for another 10-15 minutes, stirring frequently to prevent the bottom from scorching. If the congee becomes too thick, add the remaining 1-2 cups of water or broth gradually until it reaches your preferred creamy consistency. The rice should be fully broken down and resemble a smooth, thick porridge.

Season the congee generously with salt and white pepper to taste. Ladle the hot congee into individual serving bowls. Garnish each bowl with fresh sliced green onions and a drizzle of sesame oil, if desired. Serve immediately for a comforting Chinese breakfast.