Congee with Preserved Egg and Pork |Only Cookery. [ml][ul][li indent=0 align=left]Soak jasmine rice in cold water for 30 minutes before cooking. Add 2100ml of cold water in a pot filled with soaked rice, bring to boil and continue to simmer on medium heat till rice is fully cooked and the soup thickens[/li][li indent=0 align=left]Prepare and slice ginger and scallion, Slice preserved egg into small bite sized, set aside; Further slice pork tenderloin into small strips, transfer to a bowl and marinate with light soy sauce, cooking wine, corn starch, black pepper powder, mix well and coat with sesame oil. Marinate for 10 minutes or so[/li][li indent=0 align=left]Add in sliced ginger and preserved egg to mix when rice breaks and soup thickens (which takes about 20 minutes or so). Continue to cook on medium low heat for 10 minutes or so. Further add in marinated pork slices one piece at a time using chopsticks; gently stir to cook until pork is fully cooked. Finally season with salt, chicken powder, white pepper powder and garnish with sliced scallion. Serve warm[/li][/ul][/ml]