This recipe is a bit involved for all the stuff that needs to be done to make it, but honestly, the resulting porridge is pretty fantastic. I’ve heard a lot about congee and how awesome it is, but didn’t really feel the urge to go out of my way to make it until I found this recipe.

And honestly? This might go into my regular breakfasts rotation. Garlic plus beef plus soy plus rice = very very good combination, in my book. And this makes enough that this should keep me in breakfasts for most of the week. 

Congee with Beef, Garlic Chips, and Shiitake
Lasts 4 breakfasts

Ingredients

Garlic Chips

  • 1 head garlic, cloves peeled and sliced
  • .5 c olive oil
  • pinch sea salt

Beef

  • .5 lb ground beef
  • 2 t soy sauce
  • 3 t vegetable oil
  • dash sugar
  • pinch sea salt

Congee

  • 1 c rice
  • 5 c water
  • shiitake mushrooms, sliced (amount variable; original recipe suggests 6, I did an entire package)
  • 2 t soy sauce
  • pinch pepper and salt

To make your garlic chips, take your garlic slices, put them in a small pan with the olive oil, and cook over medium high heat until they are golden brown. Drain the chips with a mesh strainer, and reserve the garlic oil that results. Sprinkle the chips with salt. 

Combine the beef, soy, sugar,vegetable oil, and salt in a small bowl while the chips fry, and chill in the fridge. 

For the congee, combine your rice in water in a medium sized pot, bring to a boil, and then reduce to a simmer. Cover the pot, and cook for 30 minutes, checking at least twice (I ended up checking every ten minutes or so) to stir and ensure that rice isn’t sticking to the bottom of the pot. Picture 6 is what the rice will look like after the 15 minute mark. After the half hour, add the shiitakes in, and simmer for another 20 minutes, stirring occasionally. 

After 20 minutes, take your ground beef and add in in teaspoon sized chunks, stirring it into the congee. Cover the pot again and cook another 5 to 10 minutes, until the beef has cooked through. Add in the soy, salt, and pepper to taste.

When ready to serve, scoop into bowls, sprinkle with garlic chips, and pour a small amount of the garlic oil over the congee. Serve hot, and enjoy!

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