shi fan congee

Congee (kahn-jee) is a rice porridge. There are several different varieties. My wife prefers shi fan, where the rice grains break down into a smooth consistency. Any of a number of condiments can be added; what are listed are only suggestions.

Makes 4 servings

10 Cups (2-1/2 qts) Water
1 Cups Rice, washed
1/2 lb Ground beef, browned
2 Tbs Soy sauce
1 tsp Mushroom soy sauce
2 tsp Peanut oil
1 Tbs Crispy-fried onions
1 tsp Kwai fa ginger
1/2 small Onion, chopped
Salt
Pepper
1/2 tsp Sesame oil
2 Tbs Chopped spring onions
2 Eggs, beaten

Bring the 10 Cups of water to a boil in a large stockpot or saucepan. Add 1 Cup washed rice. Reduce heat and simmer, uncovered, for about 75 minutes, stirring every 10 minutes to gently break apart the rice grains.

In a skillet, brown the 1/2 lb ground beef. Drain fat. Set aside. Leaving some of the beef fat in the skillet, next fry 1 Tbs thinly-sliced onion. Remove and set aside.

Combine the soy sauces, peanut oil and kwai fa ginger together in a small bowl. Set aside.

The porridge should reduce and thicken. When it has, add the browned ground beef, the fried onions and the sauce to the porridge. Stir. Next add the chopped onion, and salt and pepper to taste. Simmer an additional 30 minutes. (If the porridge appears too thin, it can be thickened with corn starch.)

Just before serving, add the seame oil. Divide the porridge into serving portions in large soup bowls. Drizzle equal measures of beaten egg into each bowl (the egg will cook immediately). Garnish with chopped spring onions.