Back to 4 servings 1 cup short- or medium-grain white rice, rinsed; jasmine also works 5 cups water, plus more to thin if needed 3 cups chicken or pork broth, optional; water can replace it 1 tablespoon ginger, sliced into thin matchsticks 2 century eggs, peeled, halved and diced 1 bunch scallions, washed and minced; white and green parts kept separate 3 ounces lean pork shoulder, thinly slivered 0.25 teaspoon salt 0.5 teaspoon Shaoxing wine or rice cooking wine 0.25 teaspoon ground white pepper 1 teaspoon sweet potato starch, or any starch on hand 0.5 egg white egg white, optional salt, to taste, for finishing
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1 Step 1: Soak the rinsed rice in cold water for about 30 minutes, then drain.2 Step 2: Combine the rice, ginger, water and broth in a wide heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer with the lid slightly cracked.3 Step 3: Simmer for about 60 minutes without stirring for the first 30 to 40 minutes, so the rice does not stick. Keep the heat low enough that the pot does not boil over.4 Step 4: Meanwhile, toss the sliced pork with salt and the optional egg white for a minute, then add the wine, white pepper and starch and stir for another minute until slippery.5 Step 5: Once the congee is thick, stir more often. Add the diced century egg and scallion whites and cook for up to 10 minutes, depending on how whole you want the egg to stay.6 Step 6: Turn off the heat and stir in the marinated pork so it cooks in the residual heat. The slivers are done when they turn opaque and tender, about 1 to 2 minutes.7 Step 7: Season to taste with salt, then serve piping hot, garnished with the scallion greens.getsaucepan.com/r/8e8fee71-8508-5342-b6be-5222289bb3ab
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