Chicken and Century Egg Congee

Instructions

1. Prepare the rice
   Rinse the rice under cold water until the water runs clear. Drain well and set aside. This removes excess starch and helps achieve the desired congee consistency.
2. Start the congee base
   In a large heavy-bottomed pot, bring the chicken stock to a boil. Add the rinsed rice and stir. Reduce heat to low, cover with a lid slightly ajar, and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. Cook the chicken
   Add the whole chicken breasts to the pot. Continue simmering for another 20 minutes until the chicken is fully cooked and the rice has broken down significantly, creating a creamy porridge texture.
4. Shred the chicken
   Remove the chicken breasts from the pot and let cool slightly. Using two forks, shred the chicken into bite-sized pieces, then return it to the congee. Add the julienned ginger, half of the green onions, soy sauce, sesame oil, and white pepper.
5. Add the century eggs
   Gently fold in the chopped century eggs, being careful not to break them up too much. Continue to simmer for an additional 10-15 minutes, stirring occasionally until the congee reaches your desired consistency. Add more stock or water if it becomes too thick.
6. Adjust seasoning
   Taste the congee and adjust the seasoning with salt as needed. The congee should have a silky, smooth texture and be well-flavored but not overly salty, as the century eggs add their own unique flavor.
7. Serve and garnish
   Ladle the hot congee into serving bowls. Garnish each bowl with the remaining green onions, chopped cilantro, and a sprinkle of fried shallots. Serve immediately while hot.