Century Egg and Pork Congee

Ingredients

• 1 cup jasmine rice, rinsed
• 9 cups water or chicken stock
• 150g pork tenderloin, thinly sliced
• 1 tsp soy sauce
• 1/2 tsp Shaoxing wine
• 1/2 tsp cornstarch
• 2 century eggs
• 2 tbsp shredded ginger
• Salt, to taste
• White pepper, to taste
• 2 scallions, thinly sliced
• Sesame oil, to finish

Before you cook

• Toss the sliced pork with the soy sauce, Shaoxing wine and cornstarch, and let it sit for 10 minutes.
• Peel the century eggs and cut each into 6 wedges, rinsing the knife between cuts so the yolk doesn't stick.
• Shred the ginger into fine matchsticks.
• Slice the scallions thinly.

Steps

1. Put the rinsed rice and water or stock into a large pot.
2. Bring the pot to a boil, then lower the heat to a gentle simmer.
3. Stir the pot every few minutes so the rice doesn't settle and scorch on the bottom.
4. Simmer uncovered for about 45 minutes, until the grains have broken down into a thick, creamy porridge.
5. Stir in the marinated pork and cook for 5 minutes, until just cooked through.
6. Stir in the shredded ginger.
7. Season with salt and white pepper to taste.
8. Ladle the congee into bowls.
9. Arrange the century egg wedges on top of each bowl.
10. Scatter over the sliced scallions.
11. Finish each bowl with a few drops of sesame oil before serving.