Step 1

Wash the rice three times, changing out the starchy water for fresh water each round.

Step 2

Heat water in a large pot on high heat. Add the dried scallops. Wait until the water is at a rolling boil, then add the soaked rice and the soaking liquid.

Step 3

Mince the pork butt into small pieces, and then rinse with water to get rid of the gamey, bloody taste. Let the rinsed pork sit in a colander so the excess water can drain off.

Step 4

Finely chop cilantro and green onion for garnish.

Step 5

Turn the heat down to low, and mix the congee with a whisk to break the rice down even more and thicken the congee.

Step 6

Turn the heat as low as it'll go, then slowly drop small amounts of chopped pork into the congee, like making very small meatballs.

Step 7

Add the smaller pieces of century egg into the congee, and gently mix them in.

Step 8

Turn off the stove and transfer the congee to a serving bowl. Top with the century egg wedges, and the chopped cilantro and green onions. Enjoy!