Cut the preserved egg into bite size pieces
Add a bit of oil into the pot and stir fry the ground chicken until there is no pink left. Make sure to break up the ground chicken so it doesn't clump
Add the rice and stir fry with the ground pork. Use the spatula to break up the rice. Stir fry for about 2-3 minutes
Add the stock to cover the rice. General rule 2:1 is a good start, add more if you like your congee to be more thin (3:1)
Simmer for 10 minutes, stirring occasionally to prevent burning
Add the preserved eggs and simmer for another 5 minutes. Add a bit of salt.
Once the rice has soften to a point where you can mush them together, the congee is all done.
Add some sesame oil to the congee and salt to taste if needed. Can eat it with preserved veggies
