Teochew oyster porridge

Method

1. 1 Cook the rice with 900 ml of water for exactly 12 minutes; the rice grains should remain whole and separate.
2. 2 Teochew congee features rice grains floating in clear water, quite different from smooth congee that is cooked for a long time; cooking it for more than 15 minutes will cause it to lose its distinctive character.
3. 3 Sauté minced garlic in oil until lightly golden, then remove and set aside to make garlic oil and fried garlic.
4. 4 Wash the oysters gently in lightly salted water and let them drain.
5. 5 Add the oysters and shredded ginger to the simmering porridge for exactly 90 seconds, then turn off the heat.
6. 6 Scoop into a bowl, season with soy sauce, drizzle with garlic oil, then sprinkle with celery, fried garlic, green onions, and pepper.

With an appliance

• Microwave 43 min

  Replace step 3: add minced garlic and oil to a small bowl, microwave at 600 W for a total of 2 minutes, stirring every 30 seconds until lightly golden, then remove the garlic; step 5 continues cooking the oysters on the stove for exactly 90 seconds.