Century Egg Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water until the water runs clear, about 4-5 times. This removes excess starch and prevents the congee from becoming too gluey.
2. Start the congee base
   In a large pot, combine the rinsed rice and chicken stock or water. Bring to a boil over high heat, then reduce to a low simmer. Cover partially, allowing some steam to escape, and cook for about 1 hour, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
3. Prepare the century eggs
   While the congee is simmering, carefully peel the century eggs. Rinse under cold water to remove any residue, then dice into small cubes. Set aside two-thirds for adding to the congee and reserve one-third for garnish.
4. Cook the pork
   In a separate pan, heat the vegetable oil over medium heat. Add the minced ginger and white parts of green onions, sautéing until fragrant, about 30 seconds. Add the ground pork and cook until no longer pink, breaking it up into small pieces, about 5-6 minutes.
5. Combine the ingredients
   When the rice has broken down and the congee has reached a creamy consistency (after about an hour of simmering), add the cooked pork mixture and two-thirds of the diced century eggs to the pot. Stir in the soy sauce, white pepper, and salt. Continue to simmer for another 15-20 minutes to allow the flavors to meld.
6. Adjust consistency and seasonings
   If the congee is too thick, add more hot water or stock to reach your desired consistency. Taste and adjust seasonings as needed, adding more salt, soy sauce, or white pepper according to your preference.
7. Finish and serve
   Just before serving, stir in the sesame oil. Ladle the hot congee into individual bowls. Top each serving with the remaining diced century eggs, sliced green onion tops, chopped cilantro, and fried shallots if using.