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Chinese Recipe : Congee with Sliced Beef and Egg


  • 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


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


  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.

Chinese Rice Recipes

Chinese Fried Rice with Pork, Pineapple Fried Rice recipe , Peanut and Oyster Porridge recipe , Chopsticks Fried Rice, Hong Kong Style Congee recipe , Chinese Fried Rice with Shrimp, Rice with Chicken and Tomatoes



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Last Modified: 11/28/11.