Name: Congee with Century Egg and Pork
Prep time: 10 min
Cook time: 107 min
Total time: 117 min
Ingredients: 1 cups jasmine rice; 8 cups chicken stock; 0.5 lbs pork shoulder; 4 pieces century eggs; 2 inch ginger; 4 whole scallions; 0.5 cups fried shallots; 0.5 cups cilantro; 0.5 tsp white pepper; to taste to taste salt

BreakfastComfort FoodHigh-Protein

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
jasmine rice	1 cups	169	3g	37g	0g
chicken stock	8 cups	173	12g	17g	6g
pork shoulder	0.5 lbs	51	7g	0g	2g
century eggs	4 pieces	2	0g	0g	0g
ginger	2 inch	3	0g	1g	0g
scallions	4 whole	4	0g	1g	0g
fried shallots	0.5 cups	21	1g	5g	0g
cilantro	0.5 cups	1	0g	0g	0g
white pepper	0.5 tsp	1	0g	0g	0g
salt	to taste to taste	0	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
jasmine rice	1 cups	169	3g	37g	0g
chicken stock	8 cups	173	12g	17g	6g
pork shoulder	0.5 lbs	51	7g	0g	2g
century eggs	4 pieces	2	0g	0g	0g
ginger	2 inch	3	0g	1g	0g
scallions	4 whole	4	0g	1g	0g
fried shallots	0.5 cups	21	1g	5g	0g
cilantro	0.5 cups	1	0g	0g	0g
white pepper	0.5 tsp	1	0g	0g	0g
salt	to taste to taste	0	0g	0g	0g

Directions

Step 1
Rinse rice under cold water until water runs clear
Step 2
Bring chicken stock to boil in large pot, add whole pork shoulder and sliced ginger
Step 3
Simmer pork for 40 minutes until very tender
Step 4
Remove pork and let cool, then shred into bite-sized pieces
Step 5
Add rice to simmering stock and stir occasionally
Step 6
Simmer for 45 minutes, stirring frequently to prevent sticking, until rice breaks down into creamy porridge
Step 7
Add shredded pork back to pot, season with white pepper and salt to taste
Step 8
Peel and quarter century eggs, divide congee into serving bowls
Step 9
Top with century egg pieces, fried shallots, scallions, and cilantro, serve hot