Rinse the broken rice until clean. Drain the water and set aside. Put a pot of water and bring to a boil. Add the washed rice into it. Stir occasionally, simmer for about 1 hour or until the rice grains are cooked and soft, turn off the heat and set aside.

Make the pork bone broth by heating water over medium heat until it boils. Then, put the pork bones in. Keep removing the bubbles until the soup becomes clear. Reduce to low heat. Add pepper, salt and rock sugar, simmer for 40 minutes or until the broth becomes sweet. Turn off the heat and strain the soup through a sieve. When the broth is ready, set it to boil again and season with soy sauce.

Add 2 cups of congee rice and ¼ cup of pork bone broth into a new pot. Mix well and heat them to boil. Turn off the heat.

Transfer the congee to a serving bowl. Place sliced century eggs, shredded boiled chicken breast, Chinese fried dough, ginger, spring onions on top. Add some ground pepper. Serve.