1 cup steel cup oats (quick cooking, you an also use normal oats)
6 cups chicken broth (2 tsp of chicken bouillon powder)
8 oz (1/2 lb) lean ground pork
2 tbsp oyster sauce
½ tbsp soy sauce
3-4 century eggs
2 stalks green onions (separate white and greens)
White pepper
Instructions
3 hours before eating: marinate the ground pork with oyster sauce, soy sauce and white pepper. Set aside for 2-3 hours.
Add oats into a small pot with broth and bring to boil. Turn down to simmer for 5-10 mins until soft (if you using normal steel cut oats or rolled oats, adjust timing and cook until soft).
Slowly add in the ground pork gradually and stir to break up clumps.
Add in the white ends of your green onions (leaving the green parts for garnish)
Once the porridge is thickened and almost ready, peel the century egg, chop roughly and add into the porridge.
Once warmed through, serve and garnish with more white pepper and the top part of the green onions.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/11/28/chinese-oatmeal-congee-with-century-egg-and-pork/