Name: Beef Congee
Ingredients: 8 oz Rump steak coarsely chopped; 8 oz Long grain rice; Stock or water; 1 Piece star anise; 2 Cloves garlic; mashed; 1 (1-inch) piece of ginger sliced into 5-6 pieces; 6 Spring onions; 8 oz Mange-tout; Salt and pepper; Sesame oil

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CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Rice	4	Servings

INGREDIENTS

8	oz	Rump steak coarsely chopped
8	oz	Long grain rice
		Stock or water
1		Piece star anise
2		Cloves garlic; mashed
1		(1-inch) piece of ginger sliced into 5-6 pieces
6		Spring onions
8	oz	Mange-tout
		Salt and pepper
		Sesame oil

INSTRUCTIONS

Although this recipe calls for beef you can substitute any other meat or
vegetable.
Put the rice and four times it's volume of stock/water into a thick
bottomed pan.  Add the star anise, garlic, ginger, salt, pepper and half
the spring onions. Bring to the boil then simmer, stirring occaisionally,
until the rice turns into a thick glop - about 40 minutes. Add more water
if needed.
Remove and discard the spring onion and add the beef. Cook for two
minutes. Add the beans and cook for a further two minutes.
Chop the remaing spring onions and add, along with a dash of the sesame
oil.
Goes very well with chinese chilli sauce and/or soy sauce.
TREV@FIVEG.ICL.CO.UK (T.HALL)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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