Century Egg Congee by Foodiepaupau

Ingredients

• 1 cup short grain rice
• 8 cup chicken broth or water
• 2 century eggs, peeled and diced
• 200g (7 oz) cooked shredded chicken or pork
• 1 inch piece fresh ginger, julienned
• 1/2 cup carrots, diced (optional)
• 1/2 cup celery, diced (optional)
• 1 tsp salt (adjust to taste)

Instructions

1. Rinse the short grain rice under cold water until the water runs clear, then drain well.
2. Combine the rice and chicken broth in a large pot and bring to a boil over medium-high heat.
3. Reduce the heat to low, cover partially, and simmer for 40-45 minutes, stirring occasionally, until the rice grains have broken down into a thick, creamy porridge.
4. Stir in the shredded chicken or pork, ginger, and the optional carrots and celery, cooking for another 5-7 minutes until the vegetables are tender.
5. Gently fold in the diced century eggs and season with salt to taste, cooking for an additional 2 minutes to warm through.
6. Serve immediately while hot, ensuring a portion of the creamy century egg is in each bowl.