As much as I would love to cook my own collagen stock as often as possible, but I am quite fussy when it comes to my own home cooked stock. My preference has to be the milky white jelly-ish kind collagen stock which comes only as a constant cooking on a stovetop in a huge pot of pork bones, chicken carcass and chicken feet for a good 10 hours or more each time. However, I do not have the luxury of such time to be able to do that as often as I could, hence I would resort to store bought soups stocks sometimes. 
And over the shelf soup stocks are generally very convenient, whenever you need them readily for use in steamboat, to prepare soups or cook up dishes. So recently I used the Mizkan pork bones soup stock, which meant as a hotpot base, to prepare a Century Egg Pork Congee. 
- 1 cup rice
- 350ml stock (preferably Mizkan pork bones hotpot base)
- 350ml water
- 1 tbsp shallot oil
- 50g pork collar, sliced thinly
- 100g minced pork
- ½ tbsp dong cai (chinese picked vegetables), rinsed and drained well
- 3 pcs dried scallops
- 1 century egg, sliced
- some fried shallots (for serving)
- some spring onion, diced (for serving)
- 1 tbsp light soya sauce
- ½ tbsp sesame oil
- ¼ tsp pepper
- 2 tsp corn flour
- Combine the pork collar, minced pork and marinate ingredients for around 30 minutes. Set aside in the fridge.
- Combine the rice, stock, water, shallot oil, dong cai and dried scallops in a deep pot and allow it to simmer on low heat till the rice is cooked till your desired consistency (around 30-40 mins for me). Stir occasionally to prevent the rice from sticking and burning at the bottom of the pot.
- Before serving, add the minced pork and pork collar. Off the flame when they are cooked and add the sliced century egg.
- Served alongside with fried shallots, diced spring onion and more century egg if desired.
