I experimented with Pork Ball Congee tonight. I simmered it for more than 2 hours!
I had a bowl of congee for dinner and added a fresh egg, fried tofu, fried shallots and chopped spring onions.
Pork Ball Congee
100 g. Ground pork
1/2 t. Soy sauce
1/2 t. Oyster sauce
1 t. Corn starch
1 t. Sesame oil
Mix all the ingredients, form into small balls and chill until ready to use.
1/2 C. Rice, rinsed
9 C. Soup stock or water
1-inch knob ginger, sliced thinly
Salt and white pepper
When the stock starts to boil, add the rice and ginger.
Lower heat and simmer for 2 hours. Season with salt and white pepper.
Increase the heat, add the pork balls and continue cooking for 15 minutes more.
Garnish congee with whatever you like.
I like my congee a little runny. If you like a thicker consistency just simmer it a bit longer.