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For the congee base: Rinse the jasmine rice and glutinous rice until the water runs mostly clear; drain well. Combine the rice, water, ginger, chicken powder and salt in a pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook 45 to 60 minutes, stirring every 5 to 10 minutes, until the grains burst and the porridge is creamy and spoon-thick (add hot water if it thickens too much).
Meanwhile, for the pork meatballs: Mix the pork with the fish sauce, soy sauce, cornstarch and sugar until the mixture feels tacky and cohesive. Scoop into 1-inch meatballs (about 1 tablespoon each).
When the porridge is creamy, drop in the meatballs. Simmer, stirring gently, for 5 to 7 minutes, until the meatballs float, feel springy and are opaque in the center. Remove the sliced ginger. Taste and adjust the seasoning with salt or a pinch of chicken powder. Ladle the congee into 4 to 6 bowls.
For the toppings: Add a soft-boiled egg to each bowl and garnish with ginger, cilantro, scallion, crispy fried garlic, fried shallots and a pinch of white pepper. Serve piping hot.