To a medium-sized pot on high heat, add the chicken stock, slices of fresh ginger, pounded lemongrass stalk (or 1 tsp ground lemongrass) and bring to a boil; add the cup of jasmine rice, reduce the heat to a simmer and set a timer for 20 minutes.

While the rice is cooking, make the meatballs: in a large mixing bowl, use a tablespoon to combine the fatty minced pork, finely sliced garlic chives, Golden Mountain sauce (or soy sauce), fish sauce, and a teaspoon each of onion powder, ground white pepper, and salt; don’t over mix.

Use a teaspoon to scoop out the pork mixture and scales to weigh each portion, aiming for 12 g per meatball, then lightly roll the mixture between your hands a couple of times to form a loose meatball (don’t over-roll as it will create a tight dense texture).

Drop the meatball in the congee to cook for five minutes (alternatively, cook it in a microwave), taste it, adjust the seasoning to suit your palate, then continue, transferring each meatball to a tray, until you’ve used all the mixture. (Should make 36 meatballs.)

To the pot of now-cooked rice, add half a litre of water, a teaspoon of salt, half a teaspoon of white pepper, and finely sliced coriander stems; when the rice congee is bubbling again, gently transfer the meatballs to the congee so they don’t break apart.

Cook the congee for another ten minutes, adding more water as needed; taste a meatball to make sure it’s cooked; then ladle the congee into bowls.

Spoon chilli oil onto each bowl, sprinkle on crispy fried shallots, garnish with fresh coriander leaves, fresh dill, sliced scallions, and finely sliced garlic chives, and serve immediately with additional dishes of fresh herbs, chilli oil, chilli flakes, lime wedges, and bottles of fish sauce and soy sauce.