Meatball Congee

Instructions

1. Prepare the rice
   In a large pot, combine the rinsed rice, chicken broth, and sliced ginger. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 1 hour, stirring occasionally to prevent sticking, until the congee reaches a thick, porridge-like consistency.
2. Make the meatball mixture
   While the congee cooks, combine the ground pork, 1 tablespoon soy sauce, sesame oil, minced ginger, garlic, cornstarch, beaten egg, and white pepper in a large bowl. Mix thoroughly until well combined and slightly sticky. Cover and refrigerate for 15 minutes to allow flavors to meld.
3. Form and cook the meatballs
   Using wet hands, form the meat mixture into small meatballs about 1-inch in diameter. Once the congee has reached the desired consistency, bring it back to a gentle boil and carefully drop in the meatballs one by one. Reduce heat and simmer for about 8-10 minutes until the meatballs are fully cooked through.
4. Season the congee
   Add the remaining tablespoon of soy sauce to the congee and stir gently. Taste and adjust seasoning with additional salt or white pepper if needed. Remove and discard the ginger slices.
5. Serve and garnish
   Ladle the hot congee and meatballs into serving bowls. Top each serving with sliced green onions, chopped cilantro, and a sprinkle of crispy fried shallots. Serve immediately while still hot.