Congee with beef mince (牛肉粥)

(serves 4-6)

This is mum's revised method for making congee, she says it's foolproof and it has been working so far! It involves less effort in terms of watching over the congee and less risk of burning it, but takes a bit more time as you leave it for a couple of hours to maximise the absorbency of the rice... so I guess it's definitely worth converting over if you have the time! In our family, we especially like beef congee, as it's quick to prepare the meat and feels like a very substantial meal! Our other favourite is the shredded pork and preserved egg...

Prep time: 30 min + 2 hours (waiting)
Cooking time: 30 min

Ingredients

1 cup rice    

440 mL can chicken broth

300g lean beef mince

Marinade

1 tsp salt

1 tsp sugar

pinch of white pepper

1 T soy sauce

1 tsp corn flour

½ tsp sesame oil

To serve (optional);

Ginger, spring onion, coriander, finely sliced

Preserved cucumber

Pork floss

Method
1. Wash the rice, drain and add 1 tsp salt and 2 tsp oil. Mix and leave for an hour to season the rice. Meanwhile, marinate the beef mince.
2. Boil 1.5 litres (a kettle full) of water in a large pot, add the rice and stir. Bring back to the boil and leave on medium heat for 5 minutes. Turn off the heat and cover for 2-3 hours or place it into the thermal cooker. NB. This gives the rice time to cook and expand and avoid the risk of burning it.

3. Bring the congee back to boil, add the chicken stock and keep stirring at low-medium heat. The rice will break down and mix together to become a porridge consistency. The congee is cooked at this stage.
NB. Once the congee is cooked, it needs to be stirred frequently when reheating as it easily sticks to the bottom of the pot.
4. Place the beef mince in a large bowl, add an equal portion of hot congee into it and mix. This loosens the beef and avoids lumps. 

5. Return the mixture into the hot congee and stir well for a few minutes to cook the beef.
6. Serve hot with optional garnishes.