Thousand year old egg / Century egg congee is such a comforting dish!! You can omit the egg and just use ground pork for an even more simple dish. Congee (chao) is a rice porridge that my parents would make whenever somebody was sick, but I also love it when it’s cold outside! Ingredients: 1/4 lb ground pork 1/2 tablespoon soy sauce (or pinch of salt) 1/2 teaspoon garlic powder 1/8 teaspoon ground white pepper 1 teaspoon minced ginger 1 tablespoon water 3/4 cup white rice (I used Calrose medium grain), rinsed 8 cups water 2 teaspoon chicken bouillon powder 1 teaspoon salt 2 preserved duck eggs, chopped optional toppings: chopped green onions toasted sesame oil Instructions: 1- In a small bowl, combine the ground pork, soy sauce, garlic powder, and white pepper. 2- Heat pot on medium heat. After 1 minute, add ground pork + 1 tbsp water to keep the pork from clumping/browning. Stir and break the pork into small pieces while cooking to keep the texture soft. 3- Once the pork is fully cooked, remove from the pot. 4- Add rinsed rice + 8 cups of water to the same pot. Turn the heat on high. Add chicken bouillon, salt, and give it a mix. 5- Bring it to a boil, give it another mix, lower the heat to low, and partially cover with a lid. 6- Continue to cook for 1.5 hours and stir every 15 minutes or so to create a silky texture. 7- Peel and chop preserved duck eggs, set aside. 8- About 15 minutes before the congee is done, add the cooked ground pork and eggs. Give it a good mix. Feel free to add more water to adjust the consistency and then add more salt to taste. 9- Feel free to add toppings such as green onions and toasted sesame oil or enjoy as is! #porkcongee #congee #riceporridge #soup #centuryegg #thousandyearoldegg