Pork and Preserved Vegetable Congee

Instructions

1. Prepare the rice
   Place the rinsed rice and chicken broth in a large heavy-bottomed pot. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
2. Cook the ground pork
   While the congee is simmering, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
3. Prepare the preserved vegetables
   In the same skillet, add the remaining tablespoon of vegetable oil. Add the white parts of the green onions, garlic, and ginger. Sauté for 1 minute until fragrant. Add the preserved mustard greens and stir-fry for 2-3 minutes until softened and aromatic.
4. Continue cooking the congee
   After the initial 30 minutes of cooking, the rice should be starting to break down. Continue to simmer for another 30 minutes, stirring more frequently as the congee thickens. Add more broth or water if it becomes too thick.
5. Combine ingredients
   Once the congee has reached a creamy consistency, add the cooked ground pork and stir-fried preserved vegetables to the pot. Add the soy sauce, white pepper, and sesame oil. Stir well to combine and continue to simmer for 5-10 minutes to allow the flavors to meld.
6. Season and serve
   Taste the congee and adjust the seasoning with salt if needed. Ladle the hot congee into serving bowls. Garnish with the green parts of the green onions and crispy fried shallots. Serve immediately while hot.