Congee is basically a rice porridge and comes in many iterations. It can be made plain, with seafood, pork, or other meats. This version is quite common and well-known to the Chinese palate. I don't know its exact origin (I don't believe it's Taiwanese, as we've always eaten just plain congee at home and I never had this until I came to LA), but I've concocted by own version over the years and think it's good eats.
2 3/4 lbs. pork country ribs (bone in or boneless, whatever's available)
2 gallons + 1 qt. (9 qts. or 36 cups) water
1 tbsp. Hondashi
1 tbsp. kosher salt
1/2 tsp. Chinese white pepper
1 tsp. sesame oil
4 preserved duck eggs, each cut into 6 pcs.
2 tbsp. finely shredded ginger
1/2 cup chopped scallion
1/2 cup chopped cilantro
3 cups (by cups I mean the plastic measuring cup that comes with your rice cooker) of short-grained rice
Yiu Tiao (those chinese donut things that look like churros), chopped for garnish
1. Fill large stock pot with 2 gallons + 1 quart (9 qts) of water. Add country ribs, 1 tbsp. Hondashi, 1 tbsp. kosher salt, and bring to a boil. Skim off any foam that develops. Reduce heat and simmer for 1 1/2-2 hours until pork is tender. During this time, if stock reduces too much, add more water as needed.
2. When pork is tender, remove to a chopping board and let cool until easy to handle. In the meantime, keep stock on low simmer. Shred meat from bones and set aside.
3. Add 3 cups of rice to the stock and bring heat up if necessary to bring to a boil. Lower heat to simmer. Add shredded meat, 1 tsp. sesame oil and 1/2 tsp. white pepper to the rice mixture. Cover and cook over low heat for another 30 minutes or until rice is cooked through.
4. At end of cooking, add more white pepper and sesame oil to taste, as needed.
5. To serve: Pour congee into individual serving bowls and top with diced preserved duck eggs, shredded ginger, scallion, cilantro, and yiu tiao (if you have them). Serve sesame oil and white pepper on the side as condiments.