Pork and Shrimp Congee from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Ingredients

• 3 cups water
• 2 teaspoons salt
• 1-inch-thick slice ginger, peeled and lightly smashed
• White Congee
• 12 ounces boneless lean pork butt in a single piece
• 8 ounces (about 20) large shrimp (40 count per pound)
• 3 scallions, cut crosswise into thirds
• 1 teaspoon light soy sauce
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 onion, about 8 ounces, quartered
• 1 tablespoon Shaoxing wine
• Pinch of white pepper