Oyster Congee
Simmer rice into a porridge, stir in ground pork and starch-coated blanched oysters, and cook through. Finish with celery, cilantro, and sliced scallions.
Ingredients
Rice (rinsed and tossed with a pinch of oil)
150 g
Oysters (rinsed, drained, evenly coated with cornstarch, blanched in boiling water then rinsed under cold water)
225 g
Lean pork (rinsed and minced, tossed with a pinch of cornstarch, blanched in boiling water)
75 g
Celery (rinsed and finely chopped)
a pinch
Scallion (rinsed and cut into thin rings)
1
Cilantro (rinsed and finely chopped)
1
Cornstarch
to taste
Cooking oil
5 g
Sesame oil
a pinch
White pepper
a pinch
Salt
1 tsp
MSG
1/2 tsp
Instructions
1
Step 1
Rinse the oysters thoroughly and drain well. Coat each one evenly with cornstarch, then blanch in boiling water, remove, and rinse under cold water; set aside. Rinse the rice and toss with a pinch of oil. Rinse the celery and cilantro and chop finely. Rinse the scallion and cut into thin rings.
2
Step 2
Rinse the lean pork and mince it. Toss with a pinch of cornstarch, blanch briefly in boiling water, then remove and set aside.
3
Step 3
Place the rice in a congee pot, add water, and bring to a boil. Reduce to low heat and simmer, stirring occasionally. After 10 minutes, add the minced pork and bring back to a boil. Stir in the remaining seasonings to combine, then add the oysters and chopped celery. Once it returns to a boil, ladle into bowls, top with the scallion rings and chopped cilantro, and serve.
