Beef and Cabbage Congee 白菜牛肉粥
This year for Yom Kippur, I broke fast with this congee.
Congee is a common home dish that almost all family make at home. It’s a dish we have for breakfast or late night snacks. It’s comfort food for many. Growing up, my parents prepared congee for me every time I wasn’t feeling well. It’s consider a type of healing food, ease up your body. Especially when you are regaining your appetite and strength, congee is a great one to have.
I don’t know why I never thought of congee when planning for my break fast meal. it is the perfect one to have when your stomach is completely empty and dehydrated. So this year I decided to break fast with congee. And the result was so great- I used to have stomachache and nausea when breaking fast, not this year. IT was so comforting the first sip of the congee into my empty stomach. It warmed up my body and my stomach. I loved the feeling and I know right then I will make this my family tradition from now on. We break fast with congee.
Beef and Cabbage Congee 白菜牛肉粥
Yield 2 people
Marinade Ingredients
Ground beef, ½ lb
Rice liquor, 1 TBS
Light soy sauce, 1 ½ TBS
White pepper, ¾ tsp
Congee Ingredients
Water, 4 cups
Jasmine rice, ¼ cup, rinsed
Napa cabbage, 10-12 leaves, shredded
Salt, to taste
White pepper, to taste
Instructions
Mix all marinade ingredients together and set aside
Pour the water into a heavy bottom pot, add in the rice and shredded cabbage, and bring to a simmer.
Add the ground beef in and break it apart to mix in. Cover the pot and let it simmer over medium to medium low heat, stir regularly to prevent the rice from sticking to the bottom.
Cook until the rice starts to look translucent at places and the soup is visibly getting thick. Serve the congee hot.
