Ingredients: 2 tsp cornflour/corn starch,1 egg white,150 gm beef mince,oil, to taste,deep-fried peanuts, to taste, optional,pepper, to taste,145 gm (about 1 rice cup) rice,35 gm rice vermicelli (aka rice sticks, rice noodles),salt, to taste,sesame oil, to taste,spring onion, diced to taste,3 tsp water,3 L (12 cups) water
Instructions: Rinse rice two to three times. Drain well. Mix with a little bit of oil and salt. Set aside for 20 minutes.,Use a large pot, bring 3 liters of water to boil. Add the rice and stir to prevent from sticking to the bottom. When it boils again, reduce heat to medium and continue to cook until the rice soften and the congee thickens, about 1½ hours. Be sure not to let it spill over along the way of cooking.,Heat up one-third of a pot with oil over medium heat. Put a tiny bit of rice vermicelli to test the temperature of the oil. If the rice vermicelli immediately floats to the surface with bubbles vigorously arise, the oil is ready. Deep fry the rice vermicelli until it turns fluffy, yet not brown. Immediately drain out and place on kitchen towels to absorb excess oil. Let it cool completely.,Mix the beef with the marinade. Mix in the rice vermicelli.,Put the marinated beef in the congee, or place at the bottom of individual serving bowls, then ladle boiling congee over it. Sprinkle some spring onion and fried peanuts if you like. Enjoy!