Recipe: Dried Oyster Groundnut Porridge

Dried Oyster Groundnut Porridge

Ingredients:
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.
Method:
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.

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