This mix is for the first meal the morning after a party.
Ravers returning home want a meal that is soothing, easy
to eat, and preferably requiring as little chewing as
possible, so I went with a liquid drum-n-bass mix to go
along with a “liquid” meal of congee. Congee to me is all
about the toppings, so there's a few hot, spicy, and
crunchy bites added in to the mix.

Chicken Congee with Crispy Ground Beef Topping
----------------------------------------------

Serves 4

Ingredients

Chicken Congee

- 1 cup white rice
- 12 oz chicken, thinly sliced
- 8 cups chicken stock or water
- 1 inch ginger, thinly sliced

- 2 tsp corn starch
- 1 tbsp oyster sauce
- 2 tbsp water
- ½ tsp chicken bouillon
- 2 tbsp vegetable oil

Minced Beef Topping (Optional)

- 4 tsp soy sauce
- 1 tsp Shaoxing wine
- ½ tsp brown sugar
- ⅓ lb ground beef (or any ground meat)
- 2-3 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 green onion, thinly sliced

Toppings 

- Minced Beef Topping
- Chopped cilantro
- Chopped green onion
- Lao Gan Ma Spicy Chili Crisp
- Sesame Oil
- Soy Sauce
- Peanuts

### Instructions

#### Chicken Congee

1.  Rinse rice until water runs clear.
    (I sometimes skip this if I'm feeling lazy)

2.  Put chicken in a bowl to marinate. Add oyster sauce,
    corn starch, chicken bouillon, and water. Mix well.
    Then add 4 tbsp vegetable oil and mix again.

3.  Bring 8 cups of chicken stock or water to a boil

4.  Add rice to boiling chicken stock or water and give
    a quick stir. Cover pot.

5.  Once chicken stock is boiling again, partially cover
    pot and cook rice at medium heat for 25 minutes.

6.  At 25 minutes, take a peek at your rice. If the
    grains are still solid, give it a couple more
    minutes. If they're looking pretty soft, go ahead
    you can proceed to the next step.

7.  Whisk the pot constantly for 2-3 minutes. If you
    don't have a whisk, just keep cooking for another
    15 minutes.

8.  Increase heat to high and slowly add the chicken,
    making sure it doesn't clump together. Stir the
    chicken until the exterior is no longer pink

9.  Add the sliced ginger and some salt (to taste).
    Give it a stir.

10. Ladle a little congee out into each bowl and
    flavor with any combination of toppings!

This is a very lightly modified version of Made with Lau's
chicken congee recipe. Follow them on YouTube!

#### Crispy Ground Beef Topping

1. Mix ground beef with soy sauce, sherry and brown
   sugar. Let marinate for at least 5 minutes.

2. Heat 2 tbsp vegetable oil in a medium-sized pan

3. When the oil is almost smoking, add green onions and
   garlic to pan 

4. Add ground beef in an even layer and don't touch it.
   Let the beef crisp up for a bit.

5. Once you see some crispiness, use spatula to divide
   meat and flip it to crisp up the other side.

6. Once the other side is a little crisp, break the beef
   up into bits and remove from pan.

Track List
----------

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Ken Ishii - Stretch (Shogun Remix)        
PFM - Cruising Detroit              
Justice - Aquisse                       
Amy Dabbs - Allure                        
Alix Perez - Missing Pieces (feat. Javeon) 
Calibre - Two Ones                      
Channel 2 - Mad Over We                   
Shogun - Summer                        
Coco Bryce - Campari                       
Josi Devil - The Devil's Dance Face B      
Shifty - Jazz Ass                      
Beesmunt Soundsystem - Simcha Riddim (OG Mix)

Secret Sauce 07 - 'nohup'

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