Monday, 24 January 2011

Rice Congee with Braised Minced Meat in Oyster Sauce

Nothing like a good haircut to lift one’s spirit.

The weather has been nothing but grey and dull. I decided that a visit to a hair salon would do the trick in lifting my mood.

Moving so often means that I’m forever in pursuit of a good hairstylist. I found this to be one of the most daunting experience. It is such a personal thing, friends are quite reluctant to make any recommendation.
But my latest find is a good one. I’m pretty chuffed with my new haircut. Let’s just hope she will not fall pregnant, move or decide to quit her job… 'cos when it comes to hairstylist, a good one, I’m very possessive!

Rice Congee

1 cup rice
6 cups chicken broth
1 clove garlic, sliced
1 knob fresh ginger
salt and pepper

In a large pot, bring the broth and rice to a boil.
When the rice is boiling, add in ginger and garlic slices and turn the heat down to medium low.
Cook on medium low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge.
Add salt and pepper, to taste.

Serve Rice Congee with Braised Minced Meat in Oyster Sauce and thinly sliced omelet, drizzled with a little sesame oil and crispy fried shallots.

Braised Minced Meat in Oyster Sauce

300g lean minced beef
2 medium-sized carrot, finely diced
200g mushrooms, preferably shiitake, quartered (I’m using fresh button mushrooms)
2 tbsp oyster sauce
1 tsp minced garlic
1 tsp minced ginger
1 tbsp hoisin sauce
1 tbsp rice vinegar
salt, sugar and black pepper; to taste

In a large pan, heat a little oil on high heat.
Add the diced carrot, minced garlic and ginger and saute until slightly soft. Add the mushrooms, oyster sauce, hoisin sauce, rice vinegar and a little water and saute for about 1 minute.
Add the ground beef and saute until browned and broken apart. Reduce the heat to medium heat and simmer for 20 minutes until the sauce thickens slightly.
Season to taste with salt, black pepper and sugar.