Gingery Congee with Pork and Crispy Shallots

Put large pot on medium to high heat. Add chicken thigh and brown (you can also just use chicken stock instead of including the thigh).

Add oil and about 1/3 of ground pork and ginger slices. Fry until pork browns.

Add 3 cups water and rice and about 1/2 tsp salt. Stir to mix.

Heat to boiling, then turn to simmer. Cook for ~30 minutes on a simmer, stirring the pot occasionally to prevent sticking. In the meantime, prepare the toppings.

Add 2 tsp soy sauce, sherry, and sugar to the remaining pork. Mix together well (hands work well here).

Add oil to medium size pan or wok.

When oil is very hot, add about 1/3-1/2 of the shallots. Fry until deep brown and crispy. Using a slotted spoon remove shallots and drain oil from them back into the pan. Then place shallots on paper towels. Repeat with remaining shallots.

Once all shallots have been fried, add green onions and garlic to the remaining oil.

Add pork and toss around the pan. Cook meat through.

Add 2 tsp of soy sauce and 1 Tbsp of water. Mix and let liquid reduce slightly. Remove to a bowl.

Add napa cabbage and 1/2 cup more water to congee. Stir and simmer about 10-15 minutes or until the rice is done to your desired consistency.

For serving, ladle congee into bowls. Add pork and shallots on top, serving the remaining on the side.