@thaipham.9: Asian-Style Savoury Oats with Beef Overall Macros for entire recipe (rough estimate): 2000 kcal | 145p | 147c | 95f | 21g fibre *Savoury oats* 15 g neutral oil 25 g Hainanese chicken rice paste (≈ 1 heaped Tbsp; use 20–30 g to taste) 200 g rolled oats (raw) 400 g chicken broth *Crispy beef* 500g beef mince (≈ 10% fat) 15 g soy sauce 10 g hoisin 10 g chilli oil 5 g fish sauce 5 g sugar 30 g water Chicken powder, to taste (optional) *To serve* Spring onions, thinly sliced Extra chilli oil, optional METHOD *Savoury Oats (Congee-Style)* 1. Heat a medium saucepan over medium heat. Add the neutral oil and Hainanese chicken rice paste; sauté 30–60 seconds until fragrant but not browned. 2. Stir in the oats to coat, 30 seconds. 3. Pour in the chicken broth, stir well, and bring to a gentle simmer. Cook 6–10 minutes, stirring frequently to prevent sticking, until the oats swell and turn porridge-like. 4. For looser oats, add hot water/broth a splash at a time; for thicker, simmer a little longer. Taste and season lightly with salt or chicken powder only if needed. Keep warm on low heat, stirring occasionally. *Beef Mince* 1. Heat a large skillet or wok over high heat (add a teaspoon of oil only if the mince is very lean). Add the beef mince and ~1 tsp chicken powder (optional). Break into small crumbles and cook, stirring, until most moisture has evaporated and the edges begin to crisp, 5–7 minutes. 2. Add the water; scrape up the browned bits from the pan and reduce until nearly dry, 30–60 seconds. 3. Add the soy sauce, hoisin, chilli oil, fish sauce, and sugar. Toss until the beef is evenly coated and glossy, 30–60 seconds. Taste and adjust with soy/hoisin or a pinch more chicken powder if desired. NOTE: You can swap around some ingredients if you don't have all of them in hand - chicken powder for salt - honey for hoisin - minced garlic, onion, and ginger for Hainanese chicken rice paste

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Friday 10 October 2025 05:12:25 GMT