Congee with Ground Pork

2 cups jasmine rice

6 cups chicken stock

6 cups water, or as needed

1-inch piece of ginger, sliced

2 tablespoons vegetable oil

2 shallots. sliced

1 pound ground pork

3 green onions, thinly sliced

Salt and pepper, to taste

In a medium saucepan over medium heat, combine rice, stock, water and ginger. Season with 1 teaspoon salt. Bring to a simmer. 

Reduce heat to low and continue to simmer, stirring occasionally to break up rice, until creamy, about 1 hour 15 minutes. Add water as needed to maintain soupy consistency.  

In a skillet over medium heat, heat oil. Add shallots and cook until beginning to brown, about 5 minutes. Transfer shallots to a bowl. Add pork to skillet and cook until browned, about 5 minutes. 

When rice is ready, stir in pork and season with salt and pepper to taste. Serve hot garnished with shallots and green onions.