Cantonese beef congee (sang gwan ngau yuk juk)
Souped Up Recipes · ♥ 2K likes · 28.5K views · 6 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300 g beef loin
- 2 tsp ginger
- 227 g choy sum
- ¾ cup jasmine rice
Soak the jasmine rice in clean water while prepping.
- 10 cup beef stock or water
Bring the beef stock or water to a boil in a clay pot over medium heat.
- 2½ tsp salt
- 1 tsp garlic powder
- 1 tsp finely ground white pepper powder
- 1 whole egg white
Cut the beef into chunks, then slice 1/8 inch thick; marinate with the salt, grated ginger, garlic powder, white pepper and the egg white, stirring well.
- 2½ tbsp cornstarch
- 1½ tbsp water
Mix the cornstarch and water until smooth, pour over the beef and stir in one direction until absorbed (velveting); set aside.
Drain the rice completely, add to the boiling broth, return to a boil, then simmer on low uncovered 20 minutes; a lid makes it overflow.
Stir with a whisk for a minute or two to break up the grains and thicken; more stirring makes it creamier.
Add the beef for less than 15 seconds, stirring to separate; turn off the heat and toss in the choy sum.
Flash-cooking the beef
- salted radish
- pickled mustard stems (zha cai)
- Chinese fermented bean curd
Serve with optional sides: salted radish, zha cai, fermented bean curd.
Side dishes for congee