Beef and Lettuce Congee
Although the soothing, simple rice soup known as congee is most often served unseasoned, with flavors added as you eat, some versions are flavored while they cook. There are yam and pumpkin congees, fish congees and sweet bean congees—all wonderful collections of contrasting tastes and textures.Jeffrey Alford and Naomi Duguid are particularly fond of this beef and lettuce congee. Just after the rice is cooked, flavor and texture are added in the form of thin slices of marinated beef, sliced scallions and ribbons of crisp romaine lettuce. The soup should be served with chile paste and freshly ground white or black pepper.Plus: More Beef Recipes and Tips
Recipe Summary test
The recipe can be prepared through Step 2 up to 2 hours ahead. The congee will thicken as it stands, so you may have to add up to 1 cup of water to ensure a soupy texture.
One way to match the underlying heat of chile paste is to serve an equally assertive, spicy wine, such as a Zinfandel; alternatively, offer a cool, refreshing beer, such as Japan's Asahi.