Plain Congee with Century Egg

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy.
2. Start the congee
   In a large pot, bring the water or chicken stock to a boil. Add the rinsed rice and stir. Reduce heat to a simmer and cover partially with a lid.
3. Slow cook the porridge
   Allow the congee to simmer for 1 hour to 1 hour and 30 minutes, stirring occasionally to prevent sticking. The rice should break down and the mixture should become thick and creamy. Add more water if needed to achieve your desired consistency.
4. Prepare the century eggs
   While the congee cooks, peel the century eggs and chop them into small pieces. Set aside.
5. Season the congee
   When the congee has reached a creamy consistency, add salt to taste and stir in the julienned ginger. Continue to simmer for another 10 minutes to allow the flavors to meld.
6. Add the century eggs
   Add the chopped century eggs to the congee and stir gently. Cook for an additional 5 minutes to warm the eggs through.
7. Prepare the garnishes
   In a small pan, heat the vegetable oil until hot. This will be used for drizzling over the finished congee. Prepare all other garnishes and place in separate small bowls for serving.
8. Serve and garnish
   Ladle the hot congee into individual bowls. Drizzle a little hot oil over each serving, then allow each person to customize their congee with green onions, cilantro, fried shallots, white pepper, and soy sauce according to their taste.