• Slice ginger ginger and green onions. Set aside.
  sliced ginger, sliced green onion

marinate pork

• Tenderize and slice the pork (if you can’t eat pork, you can slice some chicken breast instead). Marinate with ½ teaspoon salt, ½ teaspoon sliced ginger, ½ teaspoon sugar, ½ teaspoon chicken bouillon, 1 tablespoon corn starch, 2 tablespoons water and ½ tablespoon olive oil. Mix together until there is no liquid left in the pork marinade.
  ½ teaspoon chicken bouillon, ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon chicken bouillon, 1 tablespoon ginger, 1 tablespoon corn starch, 2 tablespoon water, ½ tablespoon olive oil

make congee

• Rinse rice 2 to 3 times after soaking and strain the water.
• Boil 4 cups water. Once water has boiled, add rice and cook for 20 minutes until thick on medium-low heat. Cover the pot with a lid half way (or uncovered). Be careful the water may overflow so keep an eye on the stove! Stir at the 10 minute mark a few times so the rice doesn’t stick to the bottom too much and stirring a few times helps create that thick texture.
  sliced pork, 4 cups water
• After 20 minutes of cooking, stir the rice around and gradually add the pork and stir a few times. Cut up your century egg and add inside. Cook for 5 more minutes.
  1 preserved thousand year old egg, ½ cup jasmine rice or short grain rice, ½ teaspoon salt
• Garnish jook with green onions and ginger.
• Jook goes perfectly with you tiao (chinese donut). Take the youtiao, chinese donut, out of the freezer and bake or air fry according to package directions. You can cut up the youtiao in small pieces, but we also like dipping it in the jook.
  youtiao