Initially I was going to use thicker beef slices for this recipe, but the only available variety at the market I went to was wagyu-grade. There's no need to use such supreme quality beef for the congee, so I switched to minced beef instead. Just like the beef slices, the market only carries high quality minced beef at the time, but at least the price tag wasn't as jaw-dropping as the sliced version.
Most importantly, the minced beef tastes equally delicious.
Minced beef and vegetable congee 蔬菜牛肉粥 -
Ingredients (about 6 portions)?
- 300 grams minced beef
- 1/2 small cabbage
- 6 shiitake mushroom
- 1 pack/120 grams shimeji mushroom/brown beech mushroom
- 2 egg
- 1 small bundle cilantro
- 2 rice measuring cups uncooked short grain white rice
- 4 cups chicken stock
- 6 cups hot water
- Some white pepper powder
- Some salt
Beef marinade -
- 1 tablespoon soy sauce
- 1/2 teaspoon grated ginger
- 1/4 teaspoon grated garlic
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon white pepper powder
How?
Cook the rice first, you can also use leftover rice for this recipe.
Massage the minced beef with all the ingredients listed under the "beef marinade" section. It might be hard to blend at first because the beef can start to stick together and form into big chunks. Just do your best, doesn't have to be perfect.
Meanwhile, tear the cabbage to smaller pieces. Destem and cube the shiitake mushroom. Trim-off the stem then separate the brown beech mushroom to strips. Chop the cilantro. Beat the eggs and set aside.
Use a big pot, pour in 4 cups of chicken stock and 6 cups of hot water. Bring to a boil then add in cooked rice.
Bring to a boil then add in cabbage. Once again, bring to a boil then lower the heat to a simmer. Cook till the cabbage softened.
Transfer both mushroom over and cook for couple more minutes.
All the marinade should be absorbed by the minced beef by now. Break the beef into smaller pieces then add to the pot. Don't dump in the whole thing at once, otherwise you might wind up with a big chunky piece of meat instead.
Once the beef seemed cooked through, mix in all the chopped cilantro and cook for another minute or so.
Taste and adjust with salt, white pepper powder, or perhaps add more liquid if you prefer a soupier consistency.
Switch to low heat. Pour in beaten egg while gently stirring the rice at the same time. Try not to overcook the egg, so switch-off the heat soon after you poured in all the beaten egg. The residual heat will continue to cook the egg a bit longer.
Scoop to serving bowl. I would recommend adding some more white pepper powder for a flavor boost.
I actually quite like how the congee turned out with minced beef instead of beef slices. The overall texture is more coherent that way. Not just from the cabbage, the beef also adds a sweet flavor to the congee. The whole combo works so well and definitely serves as a comforting meal after a long tiring day.
Extended reading:
- Salmon and shiso zosui - a refreshing minty and citrusy touch from fresh shiso leaves
- Sweet potato congee 地瓜粥
- Savory Taiwanese congee 台式鹹粥
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