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

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

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