Mr. Lee's Dimsum Recipes
I.
2 C. white rice
24 C. stock
II.
1-1/2 T. soy sauce
1 t. sugar
1/2 T. rice wine
2 T. cornstarch
6 T. water
III.
1-1/3 T. salt
2 t. MSG
2 T. lard
IV.
5 T. shredded green onion
5 T. shredded ginger root
2 T. coriander
1/2 oz. dried brill fish*
1 C. oil for frying
1 lb. flank steak
6 eggs
- Heat pan and oil until medium hot; deep-fry brill fish over low heat until golden brown; remove, drain and chop finely.
- Add chopped brill fish to Ingredients I. Heat Ingredients I until boiling; reduce heat to low and cook 1 hour, partially overed (congee).
- Cut beef into thin slices; add Ingredient II and mix; let soak 20 minutes. Add beef slices and Ingredient III to congee; stir until meat pieces
change color and turn off heat. Portion congee into serving bowls; add 1 egg on top of each serving and sprinkle Ingredient IV over all.
* How to fry brill fish:
Heat oil and add 2 to 3 cloves garlic.
Add dried brill fish.
Fry brill fish over low heat until garlic is golden; remove.
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