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1
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).
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2
Add oil and about 1/3 of ground pork and ginger slices. Fry until pork browns.
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3
Add 3 cups water and rice and about 1/2 tsp salt. Stir to mix.
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4
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.
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5
Add 2 tsp soy sauce, sherry, and sugar to the remaining pork. Mix together well (hands work well here).
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6
Add oil to medium size pan or wok.
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7
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.
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8
Once all shallots have been fried, add green onions and garlic to the remaining oil.
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9
Add pork and toss around the pan. Cook meat through.
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10
Add 2 tsp of soy sauce and 1 Tbsp of water. Mix and let liquid reduce slightly. Remove to a bowl.
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11
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.
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12
For serving, ladle congee into bowls. Add pork and shallots on top, serving the remaining on the side.
