Chinese Recipe : Congee with Sliced Beef and Egg

Ingredients:

• ¼ cup rice
  
• ½ tbsp oil
  
• ½ tsp salt
  
• 1 beancurd sheet (optional)
  
• 10 gingko nuts (optional)
  
• 8 to 9 cups water
  
• 4 oz beef
  
• 1 spring onion
  
• 1 parsley sprigs
  
• 1 egg
  
• 1 tbsp shredded ginger

Beef marinade:

• 1 ½ tsp light soy
  
• ¾ tsp sugar
  
• ½ tsp wine
  
• A pinch of pepper
  
• 1 tsp cornflour
  
• ¼ cup water
  
• 1 tbsp oil, to be added last

Seasoning:

• 1 tsp salt
  
• A pinch of pepper
  
• 1 tsp sesame oil

Directions:

1. Wash and drain the rice in a sieve. Mix well with the oil and salt.
2. Wash and break the beancurd sheet into small pieces. Shell and peel the gingko nuts.
3. Bring the water to boil in a deep saucepan. Add the rice, beancurd sheet and gingko nuts to simmer over low heat for 1 ½ hours. Season to taste.
4. Wash and slice the beef. Immerse in the mixed marinade for 30 minutes. Blend in the oil to marinate for a further 30 minutes.
5. Wash and shred the spring onion. Clean and trim the parsley.
6. Reboil the congee and put in the beef. Turn off the heat and stir evenly. Pour into a soup tureen and break and egg on top of the congee. Sprinkle with the spring onion, parsley and ginger. Serve hot.