Description
The absolute staple breakfast in Guangdong and HK. 'Sheng Gun' is a unique Cantonese technique where raw ingredients are dropped into violently boiling, completely dissolved plain congee, cooking instantly via residual heat. Paper-thin raw beef turns faintly pink, creating ultimate smoothness.
Restaurants serving Cantonese Beef Congee (Sheng Gun Niu Rou Zhou)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Thinly sliced lean beef
- Ginger
- Scallion
- Century egg
- Potato starch
- Sesame oil
- Salt
Instructions
- [Authentic Recipe]
- (Congee Base) Wash Indica rice, coat with oil and salt, and rest overnight (to break down the grain).
- Boil massive water; add rice and a bit of century egg. Boil on high for hours until the grains dissolve entirely into a potage.
- Slice lean beef paper-thin; velvet with salt, julienned ginger, soy, heavy starch, and oil.
- Transfer
- portion of congee base to a small pot; bring to a violent boil.
- Right before killing the heat, drop in the raw beef and separate quickly with chopsticks.
- Plate instantly while the beef is still faintly pink.
- Garnish with julienned ginger, scallion, fried peanuts, and sesame oil.
Learn more Spice, substitutes, tips
Key spices
Sweetness of dissolved rice、refreshing ginger aroma、and beef umami
Substitutes at Japanese supermarkets
Use JP shabu-shabu beef slices; cook briefly in plain congee
Pairing
You Tiao (Fried Dough) / Chang Fen(Rice Noodle Rolls)
Trivia
In Guangdong, congee is not sick food like in Japan; it is magnificent gastronomy eaten in restaurants. The 'Ming Huo Bai Zhou' technique of boiling water and rice until perfectly unified is the mark of a Cantonese chef.
Eating tips & etiquette
Scoop the scalding congee and beef together before the meat toughens. The thick congee coats the beef, making it so smooth it slides down the throat without chewing. Dipping You Tiao (fried dough) is the flawless style.
Allergen
Beef, Soybeans, Wheat, Sesame