Congee (Rice Porridge) With Minced Pork and Crispy Shallots

In a heavy bottomed saucepan over medium heat, bring rice, chicken broth, ginger, and 1 teaspoon salt to simmer. Reduce heat to low and gently simmer, stirring and gently mashing occasionally, until rice is softened, broken down, and mixture is creamy and the consistency of porridge, 60 to 75 minutes. Add water to adjust consistency as it cooks. (See notes.)

While rice is cooking, prepare shallots and pork. In a skillet, heat oil with shallots over medium heat. Cook, stirring, until shallots are golden and crispy, about 5 minutes, adjusting heat so the shallots don't burn. Pour shallots and oil into a bowl.

In the same unwashed skillet, cook pork with 1/4 teaspoon salt over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.

When porridge is ready, stir in pork and season to taste with salt. Ladle into bowls and top with shallots (and shallot oil to taste) and green onions. Sprinkle with white pepper to taste.