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 will help achieve 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. Partially cover and simmer for 1 hour, stirring occasionally to prevent sticking.
3. Prepare the pork (if using)
   While the congee is cooking, marinate the ground pork with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and white pepper. Set aside for at least 15 minutes.
4. Cook the congee until creamy
   After the first hour, the rice grains should be breaking down. Continue to simmer for another 30 minutes, stirring more frequently as the congee thickens. Add more stock or water if it becomes too thick. The final consistency should be creamy and smooth.
5. Add the proteins
   If using pork, drop small portions of the marinated ground pork into the simmering congee and stir gently. Add the diced century eggs. Continue to cook for 5-10 minutes until the pork is fully cooked.
6. Season the congee
   Add the remaining 2 tablespoons of soy sauce, remaining sesame oil, and salt to taste. Stir well to combine all flavors.
7. Garnish and serve
   Ladle the hot congee into serving bowls. Top each bowl with sliced green onions, cilantro, remaining ginger, crispy fried shallots, and a drizzle of sesame oil. Serve immediately with additional soy sauce and white pepper on the side.