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Blitz pork mince, salt, sugar, chicken bouillon powder, white pepper, garlic powder, sesame oil, grated ginger, iced water, and cornflour in a food processor for 5 minutes until the meat creates strong thin fibres and binds tight
Mix the meat with a dough hooker in a mixer for 5-8 minutes to develop bouncy texture, or throw it in a bowl many times for 5 minutes
In a pot with oil on medium heat, fry the minced garlic and ginger for 30 seconds
Add washed rice and water to the pot, bring to a low simmer and cook for 1 hour 30 minutes, stirring every 15 minutes
Add more water if the congee becomes too thick
Squeeze balls of the meatball mixture onto the surface of the congee and cook for a further 15 minutes
Gently stir in the seasoning (salt, sugar, and white pepper)
Taste and adjust seasoning if needed
Serve with optional toppings: spring onion green, coriander, Chinese celery, youtiao, and century egg