Plain Congee with Side Dishes

Instructions

1. Prepare the rice
   Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps create a smoother congee texture. Drain well.
2. Start the congee base
   In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sliced ginger and sauté for 1 minute until fragrant. Add the rinsed rice and stir to coat with oil for about 2 minutes.
3. Add liquid and simmer
   Pour in the water or chicken stock and bring to a boil. Once boiling, reduce the heat to low, partially cover the pot, and simmer for 1 hour to 1 hour and 30 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
4. Achieve desired consistency
   Continue cooking until the rice grains have broken down and the mixture has thickened to a creamy porridge consistency. If the congee becomes too thick, add more hot water or stock. Season with salt to taste.
5. Prepare the side dishes
   While the congee is cooking, prepare your side dishes. Slice the century eggs or salted duck eggs, chop the preserved vegetables, slice green onions, and prepare any other accompaniments you wish to serve.
6. Serve and garnish
   Ladle the hot congee into bowls. Arrange the side dishes in small plates or bowls around the congee. Garnish the congee with sliced green onions, chopped cilantro, and fried shallots.