Preserved Egg and Pork Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice in cold water several times until the water runs clear. Drain well and set aside.
2. Start the congee
   In a large pot, bring the chicken broth to a boil. Add the rinsed rice and minced ginger, then reduce heat to low. Simmer uncovered for about 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
3. Marinate the pork
   While the congee cooks, combine the ground pork with 1 tablespoon soy sauce, half of the white pepper, and the white parts of the green onions. Mix well and let it marinate for at least 15 minutes.
4. Add the preserved eggs
   After the rice has simmered for 45 minutes and has started to break down into a porridge-like consistency, add the chopped preserved eggs and stir well to incorporate them into the congee.
5. Cook the pork
   Add the marinated ground pork to the congee by breaking it into small pieces and dropping them in. Stir gently and continue to simmer for another 15-20 minutes until the congee reaches a creamy consistency and the pork is fully cooked.
6. Season the congee
   Add the remaining soy sauce, white pepper, and salt to taste. Stir in the sesame oil for added flavor.
7. Garnish and serve
   Ladle the hot congee into serving bowls. Garnish with the green parts of the green onions, chopped cilantro, and crispy wonton strips if using. Serve immediately while hot.