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1
Combine the rinsed rice and water or stock in a large heavy pot. Bring to a boil over high heat, then reduce to a steady simmer. Cook, stirring occasionally to prevent the rice from settling and scorching, until the grains have fully broken down and the porridge is thick, silky, and homogeneous — this is the fully developed congee base into which the frog will be added. The congee must reach this point entirely before the protein enters the pot.
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2
Season the congee base with salt, keeping the hand light — the frog is delicate and its sweetness is easily masked by aggressive seasoning. Taste: the congee should be savoury but restrained.
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3
Add the frog pieces, ginger julienne, and sliced scallion to the fully developed, gently simmering congee simultaneously. Stir once to submerge. Cook for 3 to 4 minutes only. This is where the dish lives or dies: the frog meat must be just cooked through — white all the way to the bone, juices running clear — pulled the instant it is done. Left beyond this point, it becomes rubbery and tight; the window is narrow and closes without warning.
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4
Remove from the heat immediately. Finish with ground white pepper. The congee will have taken on a slightly richer, stickier quality from the collagen-like juices released by the frog — this is correct and desirable. Ladle at once into warmed bowls.