Recipe Ingredient
- 50g rice, soaked for an hour and drained
- 25g glutinous rice, soaked for 30 minutes, drained
- 30g dried oysters, soaked and coarsely chopped
- 75g groundnuts, soaked for 30 minutes, drained
- 2 1/2 litres water
- Seasoning (A):
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp sesame oil
- Seasoning (B):
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp chicken stock granules
- Garnishing:
- Chopped spring onions, Chinese celery and young ginger, finely shredded.
Instructions
- Marinate chopped oysters with seasoning (A).
- BRING water to a boil in a deep saucepot. Add both types of rice. Cook until rice is semi-cooked.
- Add oysters and groundnuts. Continue to cook over a gentle flame for 1 1/2 hours until rice turns into a congee. (If congee is too thick, add a little more water.) Keep stirring the congee to prevent it from being burnt on the base of the pot.
- Add seasoning (B).
- To serve: Place 1/2 tsp ginger shreds and a dash of sesame oil on the base of each individual serving bowl. Add the cooked congee into the bowls and garnish before serving.
