EASY CORNED BEEF CONGEE

Ingredients:

9	cups	water
1-1/4	cups	uncooked rice
1 (100 g)	pc	carrot, grated
2	tbsp	patis (fish sauce)
1/4	tsp	white pepper
1 (350 g)	can	PUREFOODS CORNED BEEF WITH CHUNKS
1 (2 g)	stalk	green onion, chopped (optional)
5	pc	MAGNOLIA BROWN EGGS, boiled and peeled (optional)

Procedure:

Boil water then add rice, carrot, patis and pepper. Stir continuously until mixture is boiling. Lower heat then simmer covered, stirring occasionally, until is rice is tender and mixture thickens. Adjust water and patis as needed.
Add corned beef. Simmer for another 3 minutes. Turn off heat.
Serve in bowls then top each bowl with green onion and egg.

Makes 8 servings.

(Yield: 8 cups)

Tip/s:

Best done ahead of time to allow time for flavors to blend.
Top with store bought garlic chips for added flavor.
When congee becomes too thick, dilute with beef or chicken stock and adjust seasoning as needed.
Prevent green ring from forming on boiled egg yolks by immediately subjecting boiled eggs in cold/running water, changing often until eggs are no longer hot.

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