Brown Rice Congee with Beef, Shiitake, and Garlic Chips

Ingredients

• For the beef:
• 1/2 pound ground beef
• 2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 2 teaspoons peanut or vegetable oil
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• For the garlic chips:
• 1 head of garlic
• 1/2 cup olive oil
• 1/2 teaspoon salt
• For the congee:
• 6 dried shiitake mushrooms
• 1 cup brown rice
• 1/8 teaspoon white pepper
• Scallions and/or chives, chopped, optional

Directions

1. For the Beef: Add the ground beef, cornstarch, soy sauce, oil, salt, and sugar to a large bowl. Stir until everything is evenly combined, then put the bowl in the refrigerator while you move on.
2. For the Garlic Chips: Separate, peel, and thinly cut the cloves from a whole head of garlic. Put the garlic slices and olive oil in a saucepan, then set it over medium low heat. Fry the garlic gently until it turns pale golden brown, stirring every few minutes and watching closely so it does not scorch. This should take about 15 minutes. Once the garlic is ready, pour it through a fine mesh strainer positioned over a bowl. Move the garlic to a small bowl, add 1/2 teaspoon of salt, stir, and set it aside. Save the garlic oil.
3. For the Congee: Rinse the dried shiitake mushrooms under running water to wash away any grit. Put them in a bowl and add enough boiling water to submerge them. Leave the mushrooms in the hot water for at least 20 minutes. If you are soaking them the day before, use cold water and let them sit overnight. When the mushrooms are softened, rinse them again under running water. Press out the extra water, slice them, and set them aside.
4. To begin the congee, rinse the brown rice under running water. Drain it, then add it to a pot. Pour in 5 cups of water, cover the pot, and bring the water to a boil. When it reaches a boil, lower the heat to a simmer and put the lid back on. After 15 minutes, stir the rice well, scraping along the bottom so it does not stick, then cover the pot again.
5. Cook the congee for another 15 minutes, then stir it again and add the sliced shiitakes. Cover the pot and continue simmering for 20 minutes.
6. After 20 minutes, use a chopstick or spoon to drop in the ground beef in teaspoon-sized pieces. Stir, cover the pot, and cook until the beef is done, 5 to 10 minutes. When the congee is finished, stir in 2 teaspoons of soy sauce and the white pepper, then add salt to taste.
7. To serve the congee, ladle it into bowls and top with chopped scallions, chives, and garlic chips. Finish with a drizzle of the garlic oil and serve hot.