Europe 1 6:00 p.m., February 12, 2024

For the last half hour of the show, Laurent Mariotte welcomes singer Eddy de Pretto. After the release of his album Crash Coeur, he is going on tour at the end of the month. Like every week, a chef comes to cook the dish of the day. On the menu, congee: a rice porridge from southern China with beef, berries and aromatic herbs. It is produced by Handa Cheng, author of the Guide to Chinese Cuisine published by Editions du Chêne. The opportunity to celebrate the Chinese New Year, under the sign of the dragon. You can find the recipe on Europe1.fr. 

Recipe of the week

Beef congee for 4 people 

Ingredients :

  • For the rice

- 200g jasmine or Japonica ruz

- 4 L of water 

- 2 teaspoons of salt

  • For the beef 

- 200 g of beef fillet 

- 2 teaspoons of cornstarch

- 2 teaspoons of neutral oil

- 2 tablespoons of soy sauce

 - 1 tablespoon of oyster sauce

- 1 tablespoon of Shaoxing wine

- 1/4 teaspoon white pepper

- 1 teaspoon of grated ginger

  • For the toppings 

- 4 eggs

- a handful of iceberg salad

- spring onion

Recipe : 

- Soak the rice in cold water 2 hours before cooking, then drain. Chop the spring onions and slice the salad.

- Meanwhile, cut the beef into thin slices (approximately 2-3 mm), against its grain. Transfer to a bowl and add all marinade ingredients. Massage to mix well. Then add the cornstarch, mix. Finish with 1 tsp of oil to avoid forming a clump. Reserve in a cool place. 

- In a casserole dish, bring 1.2 L of water to the boil. Then switch to medium heat and add the rice. Remember to keep the water boiling throughout, without covering. And leave to cook for around 40 mins. It's done when the rice grains have "exploded" and the water has mixed well with the rice. If you prefer a less liquid texture, continue to reduce until the desired consistency. 

- Turn off the heat then add the salt, the minced beef and a little chopped salad. Mix. 

- Arrange in a serving bowl and add a raw egg in the middle, which will cook in the heat of the congee. and finish with a little chopped spring onion.

Notes: 

  • The ratio of rice to water varies between 1 to 10 and 1 to 20. I personally prefer a very runny congee so I use the 1 to 20 ratio here. 

  • It is possible to add other textures. For example: asparagus tips, to brown in a little olive oil (for crunch) or fried onions (for crunch). 

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