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long grain white rice chicken kosher ginger extra-virgin olive oil red onion garlic ground beef soy sauce cilantro
Viewed: 49 - Published at: 6 years agoIngredients
- 1 cup raw long-grain white rice, rinsed
- 7 cups chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt
- One-inch knob of ginger, peeled and sliced thin
- 2 tablespoons extra-virgin olive oil
- 1/2 medium red onion, diced
- 4 medium cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons soy sauce
- 1/4 cup chopped cilantro
Method
- In large pot add stock, rice, salt and ginger.
- Bring the mixture to a boil, then reduce the heat to a low simmer.
- Stir occasionally so that the rice doesn't clump or stick at the bottom.
- Simmer the congee for about 1 hour or until the congee is thickened and creamy.
- While the congee is cooking, heat a large skillet on medium-high heat.
- Add the oil, and then stir in the onion and garlic.
- Cook for about 1 minute or until soft, and then stir in the beef.
- Cook the beef for about 10 minutes or until browned and cooked through.
- Stir in the soy sauce, and then remove the skillet from the heat.
- Stir in the chopped cilantro.
- Pour the congee in serving bowls and top with the beef mixture.
- Serve the congee hot.
