- 2 cups cooked rice (I used jasmine rice and used a rice cooker)
- 3/4# ground pork
- 2 T oyster sauce
- 2 T thin soy sauce
- 1 T seasoning soy sauce
- 2 t sugar
- 1 t ground pepper
- ½ chicken bouillon cube
- 1 green onion
- ½ root ginger (about an inch)
- 2 preserved duck eggs (century/thousand year old eggs)
- 4 cups water
- *** couple springs of cilantro, if desired
1. Mix ground pork with oyster sauce, 1 T thin soy sauce, seasoning soy sauce, sugar, and ground pepper thoroughly and set aside.
2. Wash & peel ginger and pat dry. Finely slice green onion (and cilantro), shred ginger, and set aside.
3. Pour 2 cups of water in a large pot, bring to boil on medium-high heat, then add chicken bouillon cube and (already soaked) shiitake mushrooms. Put cooked rice in food processor, add 1 cup water, blend well, and then put minced rice in the pot.
4. Stir well, reduce heat to low heat, simmer for 15 minutes, stir frequently, and remove from heat.
5. Pour 1 cup water in another (smaller) pot, bring to boil on medium-high heat, add seasoned ground pork, boil until the pork is cooked, and then add 1 T thin soy sauce.
6. Transfer pork and contents of small pot to large pot, stir well, and then remove from heat. Remove century eggs from shells, and cut into sixths.
7. Put pork congee in a serving bowl, place cut century eggs on top, sprinkle with finely sliced green onion (and cilantro), shredded ginger, and ground pepper, then serve immediately.