Rice Porridge (Congee) With Century Egg And Pork (Or Chicken)

• 1 cup uncooked white rice, rinsed twice
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 3 cups cold water
• 3 cups chicken broth
• 1 inch piece ginger
• 1 cup shredded chicken or 1 cup lean pork, sliced thinly
• 2 century eggs, peeled and cut into cubes (I like using 3 eggs)
• 1/4 teaspoon white pepper
• 1/2 cup chopped green onion, extra for garnish
• 1/2 teaspoon sesame oil
• dark soy sauce (to taste)

1. Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
2. Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
3. Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
4. Add the sesame oil and ground white pepper.
5. Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
6. Enjoy!

white rice, salt, vegetable oil, cold water, chicken broth, ginger, chicken, century eggs, white pepper, green onion, sesame oil, soy sauce

Taken from www.food.com/recipe/rice-porridge-congee-with-century-egg-and-pork-or-chicken-395499 (may not work)