Cantonese Century Egg Congee

Instructions

1. Marinate the pork
   In a small bowl, combine the sliced pork with 1 tablespoon soy sauce, ½ teaspoon white pepper, and the Shaoxing wine. Mix well and set aside to marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the rice congee base
   In a large pot, add the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered, stirring occasionally to prevent sticking, for about 30 minutes until the rice begins to break down.
3. Add century eggs and season
   Add the chopped century eggs, julienned ginger, remaining soy sauce, and white pepper to the congee. Continue to simmer for another 30 minutes, stirring occasionally until the congee reaches a creamy consistency. Add more broth or water if it becomes too thick.
4. Cook the pork
   When the congee has reached your desired consistency, add the marinated pork slices, stirring gently to separate the pieces. Cook for about 5 minutes until the pork is fully cooked through.
5. Final seasoning
   Stir in the sesame oil and adjust seasoning with salt to taste. The congee should have a silky, smooth texture and be well-seasoned but not overly salty.
6. Serve and garnish
   Ladle the hot congee into serving bowls. Top each bowl with sliced green onions, crispy fried shallots, and a few cilantro leaves. Serve immediately while hot, with additional soy sauce or white pepper on the side if desired.