Pork and century egg congee

Rinse 200 g jasmine rice under running water a couple of times; it need not run clear.

Cover with water and soak 10 to 15 minutes to shorten the cooking time.

Bring 8 cups of broth or water to a boil in a clay pot over high heat, about 10 to 15 minutes.

Trim the fat and silver skin from the pork loin; slice into quarter-inch slabs, stack and thinly julienne.

Marinate the pork with 2 tsp salt, 1 tsp garlic powder, 1 egg white and 1 tbsp cornstarch; mix thoroughly and set aside.

Drain the rice and add to the boiling broth; stir, return to a boil, then simmer on low 15 minutes with the lid resting on a pair of chopsticks so it does not boil over.

Crack and peel the century eggs and cut into bite-sized chunks; grate ginger.

Stir the congee with a whisk for a minute or two to break up the rice grains and thicken it until broth and rice are blended.

Add the century eggs, grated ginger and marinated pork, stirring to separate the strips; once the pork changes colour, cook a few more minutes.

Taste and adjust salt if the stock was unsalted; finish with white pepper and diced scallion.