Chinese Century Egg Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy.
2. Cook the congee base
   In a large pot, bring the chicken broth or water to a boil. Add the rinsed rice and stir. Reduce heat to low, cover partially with a lid, and simmer for about 1 hour, stirring occasionally to prevent sticking. The rice should break down and the mixture should become thick and creamy.
3. Prepare the century eggs
   While the congee is cooking, carefully peel the century eggs. The eggs have a dark greenish-black gelatinous interior with a creamy center. Chop them into small pieces and set aside.
4. Flavor the congee
   When the rice has broken down and the congee has reached a creamy consistency, add the chopped century eggs, white parts of green onions, julienned ginger, soy sauce, white pepper, and salt. Stir well and continue to simmer for another 10-15 minutes to allow the flavors to meld.
5. Prepare the garnishes
   Heat the vegetable oil in a small pan until hot. This will be used for a flavorful oil drizzle just before serving.
6. Finish and serve
   Ladle the hot congee into serving bowls. Drizzle with the hot oil and sesame oil. Garnish with the green parts of the green onions, cilantro leaves, and crispy fried shallots. Serve immediately while hot.