Ingredients
- 1 cup rice (, washed and soaked)
- 12 cups water
- 1 thumb ginger (, shredded)
- 1 lettuce leaf (, shredded)
- 50 g sliced beef
- 1/2 tsp. salt
- 1 tbsp. shredded ginger
- 1/4 tsp. white pepper
- 1/2 tsp. cornstarch
- 1/2 tbsp. light soy sauce (, optional)
Directions
- 1
Make basic congee. Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day.Bring the water to a boiling in a pot and then add the soaked rice. Heat until boiling again and slow down the fire and continue cooking for 30 minutes. Then transfer half of the congee to a serving claypot.
- 2
Marinate beef slice with salt, ground white pepper, ginger and 1/2 teaspoon of cornstarch. Mix for half minute. Then place the beef slice in the congee.
- 3
Stir quickly to separate the beef slices as soon as possible. Continue cooking for 1 minute. Add salt and mix well. Turn off fire, add chopped lettuce, shredded ginger and white pepper.