Pork and Century Egg Rice Congee

Ingredients

• 1 cup uncooked short-grain white rice
• 1 tablespoon vegetable oil
• 6 cups water
• 1 cube pork bouillon cube
• 2 cups char siu , Chinese roast pork
• 6 greens onions , chopped
• 2 cups water
• 2 preserveds duck eggs , century eggs

Instructions

1. 1

   Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.

2. 2

   Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.

3. 3

   Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.