Ease of Preparation: Medium
Yield: 4-6 servings
Ever had congee? If the answer is yes then you already love it… if not? Then this recipe is going to introduce you to your new all-time favorite comfort food. This Chinese take on a warm and comforting porridge is made with starchy rice and topped with savory, satisfying crispy beef, tangy oyster sauce, and perfect hard-boiled eggs. Bonus? Our recipe cuts the usual congee cooking time in half with a super-cool kitchen hack… freezing the rice!
Ingredients:
- 1 cup (240 mL) white rice
- 1 pound (454 g) beef blade steak, julienned
- 1 teaspoon (5 mL) cornstarch
- 2 tablespoons (30 mL) oyster sauce
- 1 teaspoon vegetable oil
- 7 cups (1.65 L) water, chicken broth, or mix
- 3 hard-boiled eggs (OR 2 preserved duck eggs)
- 2-3 tablespoons (30-45 mL) vegetable oil
- ¼ teaspoon ground white pepper
- Soy sauce
Garnish:
- 2 tablespoons (30 mL) julienned fresh ginger
- Chopped scallion
- Cilantro
- Sesame seeds
- Chili oil
Method:
Wash the rice, drain, and transfer to a freezer-safe container. Leave it in the freezer for at least 8 hours.
Combine the beef with cornstarch, oyster sauce, and vegetable oil and rest for at least 15-20 minutes.
Bring water and/or chicken broth to a boil in a medium pot. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 20 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
Dice the cooked or preserved egg and reserve.
Heat vegetable oil in a wok or skillet over high heat until shimmering. Fry the seasoned beef strips until crispy, about 4-5 minutes. Remove to a lined plate and drain. Keep warm.
When the congee is cooked to the correct texture, season with soy sauce and white pepper.
Transfer the congee to a serving bowl and serve hot as a ‘build your own bowl’ presentation alongside dishes/bowls of the ginger, crispy beef, egg, chopped scallions, cilantro, chili oil, and sesame seeds.
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