Step 1

Marinate the lean pork with soy sauce and sesame oil. Set aside.

Step 2

In a large pot, add the cooked rice, grated garlic and ginger. Cover with water/chicken broth. Bring the mixture to a boil and then reduce to a simmer.

Step 3

Cook the congee for about 1.5 hours, stirring intermittently, until the rice grains have broken down. Add more liquid if the consistency is too thick.

Step 4

About halfway through the cooking time (about 45 minutes in), add in the lean pork and 1 of the cut-up century eggs, and continue to cook. Again, check the consistency of the congee -- add more liquid if it's too thick.

Step 5

When the congee is almost done, remove the pork and shred it thinly. Add the shredded pork back into the congee.

Step 6

Season with salt and white pepper to taste.

Step 7

Remove the congee from heat and ladle into bowls.

Step 8

Top with garnishes such as additional century egg, green onions, cilantro, sesame oil, fried onion, and pork floss.

Step 9

Serve immediately with freshly fried yu tiao.