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It takes an accident or incident to realise how handicapped one can feel without the total use of a limb. And in this case, I am told by my doctor repeatedly not to use too much of my right hand for the next 4 to 6 weeks. This means less cooking for me. I can’t accept it. Seriously cannot. Hence, I try to think of recipes that are much simpler and I can cook with almost one hand. Mister has been helping me so much but there are times that I feel bad as he has been working so much since we got back. I made this simple rice cooker congee this weekend and hopefully it did give him a short break from having to help me out in the kitchen.
With an injured hand, it makes it harder to make stock at home and to be totally honest, it is very seldom that I make beef stock. I am much better with chicken and vegetable stock but I only make beef stock on special occasion or if I have a lot of free time! I always have a packet of store bought stock at home in case of emergency. This weekend is a perfect example. Mister was up working till 4am the night before. So getting him to help me in stock making is an absolute no go. And so this is my little helper. I chose to use the reduced salt version of Campbells’ beef stock and added spices to give this congee a little more life. It is not perfect but at least there is no added MSG and the flavour is pretty good. It was a thumbs up from Mister so that is good enough for me.
This recipe does require a rice cooker. But you can easily cook this in a slow cooker or just at a very low heat on the stove top.
I do apologise about the look of the stir fry minced beef. I had to use my left instead of right hand. The chopping is not as neat as I like it to be as well. It isn’t anything fancy but I guess this will have to do until my wrist gets better.
By the way, do you have a favourite on the current season of Masterchef Australia?
For more recipe ideas for using Campbell’s stock, check out the websites below:
Rice cooker beef congee
- 1 cup of uncooked rice
- 200g of minced beef
- 2 carrots, diced
- 2 shallots, diced
- 2 cloves
- 2 star anise
- 1tsp of five spice powder
- 1L of Campbell’s reduced salt beef stock (may require more depending on the type of rice cooker)
- 1 red chilli (optional)
Simple stir fry minced beef
- 250g of minced beef
- 1 egg
- 1 green chilli, deseeded and finely diced
- 1 shallot, finely diced
- 11/2tsp of soy sauce
- Pop nncooked rice, minced beef, cloves, star anise, five spice powder, diced shallots and diced carrots into the rice cooker. Add about 1L of Campbell’s reduced salt beef stock. Turn on the rice cooker to porridge mode. If you using a basic rice cooker, just turn on the rice cooker but you will need to make sure you check on it every 10 minutes. If you do not have a rice cooker, then cook it on the stove top at very low heat and watch and top up with water if required
- In the last 10 minutes of cooking, open the rice cooker and stir. Add more stock and also the peas. Cover and allow it to cook till the rice cooker beeps
- In the mean time, prepare and stir fry the minced beef. Just mix the minced beef with egg and soy sauce. Heat up the fry pan, add the green chilli and shallot and saute for 1 minute. Add the beef mixture. Stir fry till the beef is cooked and has a slight charred bottom
- Taste and season accordingly. Serve the congee hot and top it up with the simple stir fry minced beef. Add red cut chillies. This is totally optional