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Description: You can make some plain congee a few days ahead, and store it in the fridge. Whenever you need it, just bring it to boil and pop in some marinated beef mince. A nice and hot breakfast served in just a few minutes.
Servings: serves 4
Ingredients for Beef Mince Congee
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 145g (about 1 rice cup) rice
5 litres (6 cups) water
salt, to taste
oil, to taste
150g beef mince
35g rice vermicelli
deep-fried peanuts, to taste (optional)
spring onion, diced to taste
Marinade:
1 egg white
3 tsp water
2 tsp cornflour
2 tsp oil
salt, to taste
pepper, to taste
sesame oil, to taste
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Directions for Beef Mince Congee
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1. Rinse rice two to three times. Drain well. Mix with a little bit of oil and salt. Set aside for 20 minutes. 2. Use a large pot, bring 3 litres of water to boil. Add the rice and stir to prevent from sticking to the bottom. When it boils again, reduce heat to medium and continue to cook for about 1½ hour, until the rice softens and the congee thickens. 3. Heat up one-third of a pot with oil over medium heat. Put a tiny bit of rice vermicelli to test the temperature of the oil. If the rice vermicelli floats immediately to the surface, the oil is ready. Deep fry the rice vermicelli until it turns fluffy, but not brown. Immediately drain out and place on kitchen towels to absorb the excess oil. Let it cool completely. 4. Mix the beef with the marinade. Mix in the rice vermicelli. 5. Put the marinated beef in the congee, or place at the bottom of individual serving bowls, then ladle the boiling congee over. Sprinkle some spring onions and fried peanuts.
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