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Beef and Mushroom Congee

Recuperate with This Appetizing Beef and Mushroom Congee

Beef has an invigorating effect on the stomach and the spleen as well as strengthening muscles and tendons. Shiitake mushrooms can help to treat indigestion and lightheadedness caused by a qi deficiency. This congee has a fresh, smooth flavor, and is perfect for recovering one’s strength and stimulating the appetite.

Cantonese Kitchen Tips

This congee should not be made too salty. After setting to simmer, take the lid off the pot for 20 minutes in order to get rid of any impurities in flavor, then cover and reduce to a lower heat to simmer further.

Delicious Beef And Mushroom Congee
Delicious Beef And Mushroom Congee

Ingredients

  • 3/4 cup (150 grams) japonica rice
  • 5 ¼ oz (150 grams) reconstituted shiitake mushrooms
  • 3 ½ oz (100 grams) cooked beef

Seasonings

  • salt to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

  1. Chop the cooked beef into small cubes.
  2. Briefly add the shiitake mushrooms to boiling water, then remove and cut into small pieces.
  3. Soak and rinse the rice.
  4. Add water to a pot as needed, then add the rice and bring to the boil.
  5. Add the cubed beef and shiitake pieces and reduce to a simmer until it forms a congee. Add salt, stir, and serve.
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