Chaozhou Oyster Congee
Silky Chaozhou oyster congee, fresh oysters infuse creamy rice porridge with oceanic flavor, topped with cilantro and preserved cabbage – a heartwarming bowl.
Ingredients
11 items- Fresh oysters (small) 200 g
- Rice 1 cup (150 g)
- Water 8 cups (1.6 L)
- Ginger 1 small piece (10 g)
- Preserved cabbage (dong cai) 1 tbsp (10 g)
- Cilantro 2 sprigs
- Scallion 1
- Salt 1 tsp (5 g)
- White pepper 1/2 tsp (2 g)
- Sesame oil 1 tsp (5 g)
- Cooking oil 1 tbsp (15 g)
Nutrition
Steps （7 steps）
After soaking, drain rice. Mix with 1 tbsp oil and a pinch of salt; marinate 10 minutes to make congee silkier.
Gently rub oysters with a little salt to remove slime, rinse and drain. Marinate with white pepper and 3 g ginger for 5 minutes. Reserve remaining ginger.
Bring water (1.6 L) to a boil. Add marinated rice, stir to prevent sticking. Reduce to medium heat, cook 15-20 minutes until rice blossoms and congee thickens, stirring occasionally.
Add preserved cabbage and half of the reserved ginger; cook 2-3 minutes until fragrant.
Gently slide in marinated oysters with marinade. Stir lightly and cook over high heat 1-2 minutes until oyster edges curl and centers are just set.
Season with salt and white pepper. Scatter scallion, cilantro and remaining ginger. Drizzle sesame oil, stir, and turn off heat.
Ladle into bowls, garnish with extra cilantro if desired. Serve hot.
Tips
Marinating rice with oil and salt is the secret to silky congee; do not overcook oysters – just set for tender texture; preserved cabbage is salty, so adjust salt accordingly.
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