Photograph of the finished Teochew oyster porridge

China · Cháo hàu hạt cơm Triều Châu

Teochew oyster porridge

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.8 lb
  • Photograph of Rice Rice 11.3 oz
  • Photograph of Celery Celery 7.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz

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.

Start cooking