Directions

To Prep

1. Rinse and drain the rice to clean the grains and remove the excess starch. Repeat until the drained water is clear. Set aside.
2. Make the garlic oil by combining the vegetable oil, sesame oil, and minced garlic in a small pan and heating over a low heat.
3. Continue to cook the garlic until they turn golden. Take care not to burn them as the oil will become bitter. Set aside.
4. In a bowl, combine the minced pork, soy sauce, ¼ tsp ground pepper and stir until well combine. Set aside and let marinate.

To Prep Salted Eggs

1. If salted eggs are coated in salted charcoal, thoroughly remove and clean the black substance. In a saucepan, boil the salted egg in water for 15 mins.
2. Drain the eggs and let cool slightly before removing the shells and then cutting in to small pieces.

To Prep Century Eggs

1. If century eggs are coated in a caustic mixture of mud and rice husk, clean thoroughly before cracking them open. Cut the eggs into small pieces and set aside.

To Cook

1. In a large pot, combine the rice with 10 cups of water and add the ginger in to the pot.
2. Cover the pot with lid and heat over a high heat until the water reaches a boil. At this point, reduce and let simmer while partially covered for at least 15-20 mins.
3. Transfer the marinated pork in to the pot and break the pork in to smaller chunks. Cook for 5 mins.
4. Add in the salted eggs, century eggs, salt, and the last of the pepper into the pot. Return to a simmer and continue to cook for another 10 mins or until the congee has reached a thick and creamy consistency. If the congee becomes too thick, add water back in to the pot.
5. When the congee is at your desired level of consistency, remove from the heat and get ready to plate.

To Serve

1. To serve, ladle congee into bowls. Garnish with the garlic oil, green onions and ginger.