A Korean Version
Ready in About Half an Hour
Mushroom Congee 버섯 죽
1 cup raw Rice, preferably short-grain
2 tablespoons Sesame Oil
4 ounces boneless Beef, such as Filet or Round
2 cloves Garlic
5 – 6 fresh Shiitake Mushrooms
2 tablespoons Fresh Chives, or Green Onions, chopped
6 cups Chicken Stock
First wash the Rice. Soak it in hot Water for half an hour, then put in a colander to drain fully before cooking.
Wash the Mushrooms and slice thinly, then into fine julienne and set aside.. Peel and crush the Garlic cloves, chop finely and set these aside.
Slice the Beef thinly.
The Chives or Green Onions should be finely chopped
When ready to cook, heat a large saucepan until hot, then put in a tablespoon of the Sesame Oil and stir-fry the Beef about 3 minutes until it is well browned, then set aside.
Fry the minced Garlic and Mushroom slices in the same pan for 3 or 4 minutes, then put them in the same bowl as the cooked Beef.
Next heat the same saucepan until hot, put in the final tablespoon of Sesame Oil. When it is hot, put in the Rice and toast it over medium fire, stirring with a wooden spoon so that it does not stick or burn. Toast the rice for 15 minutes until it smells fragrant and toasty.
Then put in the Stock. Bring to the boil. Lower the heat and cook another 15 – 30 minutes, stirring with the wooden soon so it does not scorch. Cook until the Rice is tender.
Serve in small individual bowls with Soy Sauce, Salt and freshly ground Black Pepper on the side.