How to make Oyster Congee
Since it’s getting colder over here and I have a lot of oyster leftovers from the Netherlands couple weeks ago, I decided to make oysters congee. Congee is a type of rice-porridge which is popular in many Asian countries. Congee can be made with many different bases such as ground pork, ground beef, chicken, clams and so on. It’s usually served in winter and also considered as one of the best ways to kick a cold. Now let’s get started 🙂
75g jasmine rice
75g glutinous rice (optional, you can use one kind of rice but glutinous rice will give your congee better texture)
150g ground pork
vietnamese mints (or other herbs you like)
roasted onion flakes
Firstly, the rice need to be soaked in water for half an hour, just set it aside.
Meanwhile, prepare a pot with boiling water to cook the oysters with some ginger and a tsp salt. As long as the water boils again, take the oysters out.
Add some more water in the pot. The amount of water all depends on the consistency you want to achieve. There are basically 3 consistencies which correspond to the rice-water ratio.
Thick: 1 cup rice to 8 cups water
Medium: 1 cup rice to 10 cups water
Thin: 1 cup rice to 13 cups water
I like mine of medium, so the ratio is 1 rice to 10 water. Now set aside the broth.
After having the rice washed and completely drained, put it on a non-sticky pan to roast them over high heat (without any oil). Remember it has to be non-sticky pan, because if not the wet rice would stick to the bottom and get burned.
Stir the rice until it turns light brown, then add it into the broth that we made before. Actually you can skip this roasting step and add the rice directly into the broth from the beginning, but roasting the rice that way will give the congee much better flavor as well as fragrance. Give the pot a good mix, then cover up and let it simmer.
Next, smash the shallots and roughly grill them. Then add them into the pot.
Next, prepare a pan with 1 tbsp oil, fry the shallot until fragrant, then add in the pork.
Keep stirring until the pork is well cooked, season with some fish sauce, stir for 1 more minute, then add in the congee pot.
Next, use the same pan, no need to add extra oil in because there will be some leftover, add in the rest of shallot and ginger, and again, stir until fragrant and add the oysters in.
Stir for just 1 minute over high heat and take it out. Let it cool down for a while. Don’t forget to stir the congee pot every 10 mins to avoid the rice from sticking to the bottom of the pot.
With the oysters, I prefer to slice them in smaller pieces, this way, it can give the congee better flavor and it’s also easier to eat. But if you want to have a mouthful oysters, you can totally leave it as a whole piece. Add the oysters in the congee just 2 mins before serving and stir very gently to avoid them from breaking.
Adjust the taste with a tbsp fish sauce, pinch of chicken powder and a pinch of sugar. And done.
To serve oyster congee, add the spring onions and the mints into a large bowl.
Pour the congee in, roughly mix it up to distribute the herbs, add in roasted onions flakes and cut hollow breadstick if available.
I also have a video shows How to make these Hollow Breadsticks you might want to check out. Garnish with some cilantro. You can also add in ground black-pepper if you want it a bit spicy. And serve. With this recipe you can also make congee not only with oysters but with any other kind of clams, or maybe just ground pork or ground beef, it’s still very delicious.