Heat 1 tbsp oil in a big non-stick pot.

I just used leftover cooked rice for this dish. Briefly sauté cooked rice in oil, medium heat.

Add 9 cups of beef or pork broth to the pot. Stir often. When bubbles start forming, reduce heat.

Add 1 tbsp ginger and kosher salt to taste. If congee consistency becomes too thick, add more broth or water.

Serve with sliced century egg or hard-boiled egg. Add soy sauce and calamansi according to personal preference.