Ngau Yook Jook

Beef Congee

Preparation info

  • Difficulty


  • 6 to 8


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About


  • 1 Basic Congee recipe
  • 1 pound ground beef
  • 4 fresh water chestnuts, peeled, washed, dried, and diced
  • 3 scallions, ends discarded, washed, dried, and sliced fine
  • 2 teaspoons fresh peeled ginger, minced
  • 1 egg, beaten
  • tablespoons cornstarch mixed with 2 tablespoons cold water
  • teaspoons salt
  • teaspoons sugar
  • teaspoons sesame oil
  • teaspoons light soy sauce
  • 1 teaspoon blended whiskey
  • 2 tablespoons peanut oil
  • Pinch of white pepper
  • Finely sliced scallions for garnish


  1. Cook Basic Congee and, when done, turn off heat and set aside.

  2. 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.

  3. Turn the heat on low under the congee. Using a teaspoon, scoop up a small ball of the beef mixture and push it gently off the spoon with your finger into the congee. Repeat until all the beef is used.

  4. Slowly bring the congee to a boil. When it boils, the beef is done.

  5. Garnish the congee with finely sliced scallions and serve immediately.