Rinse the rice then add to the clay pot(or a pot), add 1/2 tsp salt and 1 tsp oil , mix everything and let the rice marinate for 30 mins. This step can help the rice to be cooked quicker and become smoother later.
Cut salted radish, shiitake(if you use dried ones, soak them 2 hours beforehand), pak choi and scallion into small pieces
Add 2 liters of hot water to the pot, bring it to boil(stir in between), then add salted radish and shiitake, let it cook over medium-low heat for 1 hour, stir in between to prevent sticking
When the congee is thick and smooth, add salt to taste and add pak choi, stir and let it cook for 30s more, add scallion and serve with fermented tofu, fried peanuts and preserved olives
Notes
You can use the most normal white rice for congee, do not use sushi rice, risotto rice, brown rice or whole grain rice for this recipe