Pork ball with Century Egg Congee

2 cups of cooked jasmine rice (not raw)

10 cups of water

1 tbsp minced ginger

1/4 cup glutinous flour 

1/4 cup water

1 tbsp salt or more

1 tsp sesame oil

1/4 cup green onion

3 hard century egg

250 grams ground pork

marinate:

1/4 cup green onion
1/4 cup chopped chives soaked in salt water for 5 mins (1 tsp of salt  + 1 cup water), drain the water and press to remove extra water before adding the chives to meat.
1 tbsp sesame oil

1 tbsp rice wine 

1 tbsp  soysauce, or oyster sauce

1 egg white 

1 tsp salt
1/2 tsp white pepper
1/4 tsp ginger powder (optional)

1. boil the  10 cups of water and add the 2 cups of cooked rice and 1 tbsp of ginger, let it cook on medium low heat for one hour. (after one hour  if texture is too thick add 1-2 cups of water ). Do not cover the lid when boiling the rice, semi cover is fine.
2. while waiting for the rice to soften , marinate the ingredients together with the ground pork.
3. after one hour of cooking the rice, start adding the meat ball and let it cook for 20 minute.
4. dissolve the glutinous flour in 1/4 cup water, pour into the congee to thicken the soup, let it boil for another 5-10 minutes then add the chopped century egg, green onion, sesame oil and salt.

 note :you may use soup stock / clear broth instead of water