📝 About This Recipe
A cornerstone of Cantonese soul food, this congee is a masterclass in texture, transforming humble rice and water into a silky, cream-like porridge. The secret lies in marinating the beef to achieve a 'velvet' tenderness that melts into the warmth of the ginger-infused base. Perfect for a restorative breakfast or a late-night comfort meal, this dish captures the essence of Hong Kong's bustling congee shops.
🥗 Ingredients
The Congee Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 8-10 cups Water or Low-Sodium Chicken Stock (use stock for a richer flavor profile)
- 2-3 pieces Dried Scallops (Conpoy) (soaked in hot water and shredded; optional for umami depth)
- 1 inch piece Fresh Ginger (peeled and sliced into thin matchsticks)
- 1 teaspoon Neutral Oil (to coat the rice grains before cooking)
- 1/2 teaspoon Salt (to taste)
The Beef Marinade
- 250 grams Lean Ground Beef (freshly minced is best)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Rice Wine (adds a subtle floral aroma)
- 1/2 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch (essential for the 'velveting' texture)
- 1 tablespoon Water (to help loosen the beef)
Garnish and Finishing
- 2 stalks Green Onions (finely sliced)
- 1 small bunch Cilantro (roughly chopped)
- 1-2 pieces You Tiao (Chinese Fried Dough Sticks) (sliced and toasted until crispy)
- 1 tablespoon Fried Shallots (for crunch)
👨🍳 Instructions
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1
Rinse the jasmine rice thoroughly in a fine-mesh sieve until the water runs clear to remove excess surface starch.
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2
In a small bowl, toss the damp rice with 1 teaspoon of neutral oil and a pinch of salt. Let it sit for 15 minutes; this helps the grains break down faster into a creamy consistency.
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3
In a large, heavy-bottomed pot or Dutch oven, bring 9 cups of water or stock to a rolling boil. If using dried scallops, add them now along with their soaking liquid.
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4
Add the rice to the boiling liquid. Stir immediately to ensure no grains stick to the bottom of the pot.
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5
Maintain a medium-high heat for 10 minutes, keeping the rice dancing in the water. Then, reduce the heat to low, partially cover the pot, and simmer gently.
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6
While the congee simmers, prepare the beef. In a medium bowl, combine the minced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and 1 tablespoon of water.
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7
Mix the beef vigorously in one direction until it becomes a slightly sticky paste. This ensures the beef stays tender and doesn't clump into hard nuggets.
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8
Stir the congee every 10-15 minutes. As the rice breaks down, it will naturally thicken. If it becomes too thick, whisk in an extra cup of hot water.
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9
After about 50-60 minutes, the rice grains should be completely burst and the texture should be like a thick, silky soup. Add the ginger matchsticks and simmer for another 5 minutes.
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10
Turn the heat up to medium. Take small spoonfuls of the marinated beef and drop them into the bubbling congee. Use a whisk or chopsticks to break them into very small bits.
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11
Cook the beef for only 2-3 minutes. It cooks very quickly and you want to keep it succulent rather than rubbery.
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12
Taste the congee and adjust with salt if necessary. Turn off the heat.
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13
Ladle the hot congee into deep bowls. Top generously with green onions, cilantro, fried shallots, and a dash of white pepper.
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14
Serve immediately with warm, crispy You Tiao on the side for dipping.
💡 Chef's Tips
For an even creamier texture, freeze your washed and dried rice overnight before cooking; the ice crystals break the grain structure for a faster 'bloom'. Always use a heavy-bottomed pot to prevent the rice from scorching as it thickens. Do not skip the cornstarch in the beef marinade; it is the key to the 'velveting' technique that creates the signature soft texture. If you prefer a 'thinner' congee, increase the water-to-rice ratio to 12:1. Always add the ginger toward the end of cooking to keep its flavor bright and zesty rather than bitter.
🍽️ Serving Suggestions
Serve with a side of 'You Tiao' (Chinese crullers) for the classic crunchy-meets-silky experience. Pair with a small dish of soy sauce and sliced fresh chilies for those who like an extra kick. A side of Cantonese blanched gai lan (Chinese broccoli) with oyster sauce balances the meal with freshness. Enjoy with a hot cup of Pu-erh or Oolong tea to cleanse the palate between bites.