Rice Porridge with Beef, Shiitake Mushrooms and Garlic Chips

Cut the beef into pieces. Place the meat in a large bowl, add starch, vegetable oil, soy sauce, salt and sugar. Mix well and leave to marinate in the refrigerator.

Peel the garlic and slice it thinly. Place the slices in a pan with olive oil and heat over low heat, stirring occasionally, until golden brown to prevent burning.

When the chips are ready, drain the oil through a sieve into a separate container. Place the chips in a small bowl and season with salt. Save the remaining oil for serving.

Rinse the shiitake mushrooms under cold water to remove any sand particles. Pour boiling water over them so that the water completely covers them. After 20 minutes, rinse the mushrooms in cold water and let the excess moisture drain.

Rinse the rice under cold water and drain. Place in a pot and add 5 cups of water. Cover with a lid and bring to a boil. Reduce heat and simmer for 15 minutes covered. Stir the rice to prevent it from burning, and cover again.

Mix the rice and add the sliced mushrooms.

Add the marinated beef, stir and cook for 5–10 minutes until the meat is fully cooked. Add soy sauce, salt and pepper to taste.

Place the rice in a bowl, garnish with chives and garlic chips. Drizzle with garlic oil and serve hot.