• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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.


  1. Marinate chopped oysters with seasoning (A).
  2. BRING water to a boil in a deep saucepot. Add both types of rice. Cook until rice is semi-cooked.
  3. 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.
  4. Add seasoning (B).
  5. 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.

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