Ngau Yook Jook

Name: Ngau Yook Jook
Yield: 6 to 8 servings
Cuisine: Chinese
Ingredients: 2½ teaspoons sugar; 1¼ teaspoons salt; 1 egg, beaten; 1½ tablespoons cornstarch mixed with 2 tablespoons cold water; 1½ teaspoons sesame oil; 4 fresh water chestnuts, peeled, washed, dried, and diced; 2 tablespoons peanut oil; 1½ teaspoons light soy sauce; Pinch of white pepper; Finely sliced scallions for garnish; 2 teaspoons fresh peeled ginger, minced; 3 scallions, ends discarded, washed, dried, and sliced fine; 1 Basic Congee recipe; 1 pound ground beef; 1 teaspoon blended whiskey

Beef Congee

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Ingredients

1 Basic Congee recipe
1 pound ground beef
4 fresh water c

Asia
China
Main course

Method

Cook Basic Congee and, when done, turn off heat and set aside.
In the bowl of an electric mixer, combine all the remaining ingredients. Mix at low speed for 3 minutes, then at medium speed for 3 to 4 minutes, or until all ingredients are thoroughly blended.
Turn the heat on low under the congee. Using a teaspoon, scoop up a small ball of