Chinese Congee with Century Egg

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water several times until the water runs clear. This removes excess starch and helps create a smoother congee texture.
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. Add half of the julienned ginger.
3. Slow cook the congee
   Partially cover the pot and let the congee simmer for about 1 hour, stirring occasionally to prevent sticking. The rice grains should break down and the mixture should thicken to a creamy porridge consistency. Add more water if needed.
4. Add the century eggs
   When the congee has reached the desired consistency, add the chopped century eggs, light soy sauce, sesame oil, and white pepper. Stir gently and continue to simmer for another 10 minutes to allow the flavors to blend.
5. Season and adjust
   Taste the congee and adjust the seasoning with salt as needed. The century eggs add a distinctive flavor, so be careful not to over-salt.
6. Serve with toppings
   Ladle the hot congee into bowls. Top each serving with sliced green onions, cilantro, the remaining julienned ginger, crispy fried shallots, and a sprinkle of toasted sesame seeds.