Ingredients

Method

1. 1

   Wash the jasmine rice, then soak it in water for at least 30 minutes or overnight. This step is crucial for the final texture.

2. 2

   After soaking, drain the rice completely.

3. 3

   Add salt, sesame oil, and one century egg to the drained rice.

4. 4

   Using your hands, massage the egg and seasonings into the rice until well combined and the egg is broken down.

5. 5

   In a large pot, combine the pork broth and water. Bring it to a rolling boil over high heat.

6. 6

   Add the rice mixture to the boiling liquid. Stir constantly for 5 minutes to prevent it from sticking.

7. 7

   Reduce the heat to medium, cover the pot partially (leaving a small gap for steam to escape), and let it boil for 15 minutes.

8. 8

   While the congee is simmering, prepare the pork. In a bowl, combine the ground pork, salt, Chinese wine, sesame oil, white pepper, and cornstarch. Mix thoroughly with a fork until all ingredients are well incorporated. Set aside.

9. 9

   After 15 minutes, reduce the heat to low. The congee should have thickened. Whisk it vigorously for 2 minutes to help break down the rice grains further and create a smoother texture.

10. 10

    Turn the heat up to medium-low. Take small pieces of the pork mixture and form them into imperfect, small meatballs, dropping them directly into the congee.

11. 11

    Let the pork cook for 3 minutes, stirring gently.

12. 12

    Add the chopped century eggs and salted duck eggs to the pot. Stir to combine.

13. 13

    Taste the congee and adjust seasoning if necessary.

14. 14

    Serve hot with your favorite optional toppings like cilantro, green onions, pork floss, chili oil, and extra century egg wedges.