Monday, 24 January 2011

Rice Congee with Braised Minced Meat in Oyster Sauce

















Rice Congee 

1 cup rice 
6 cups chicken broth 
1 clove garlic, sliced 
1 knob fresh ginger 
salt and pepper


In a large pot, bring the broth and rice to a boil. 
When the rice is boiling, add in ginger and garlic slices and turn the heat down to medium low. 
Cook on medium low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. 
Add salt and pepper, to taste.



Serve Rice Congee with Braised Minced Meat in Oyster Sauce and thinly sliced omelet, drizzled with a little sesame oil and a sprinkling of crispy fried shallots. 





Braised Minced Meat in Oyster Sauce 

300g lean minced beef 
2 medium-sized carrot, finely diced 
200g mushrooms, preferably shiitake, quartered (I’m using fresh button mushrooms) 
2 tbsp oyster sauce 
1 tsp minced garlic 
1 tsp minced ginger 
1 tbsp hoisin sauce 
1 tbsp rice vinegar 

salt, sugar and black pepper; to taste

In a large pan, heat a little oil on high heat. 
Add the diced carrot, minced garlic and ginger and saute until slightly soft. Add the mushrooms, oyster sauce, hoisin sauce, rice vinegar and a little water and saute for about 1 minute. 
Add the ground beef and saute until browned and broken apart. Reduce the heat to medium heat and simmer for 20 minutes until the sauce thickens slightly. 
Season to taste with salt, black pepper and sugar. 



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