Cherry & Dennis Helper Habitat

Teochew Oyster Congee

潮州蠔仔粥

Teochew Oyster Congee — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Teochew oyster congee keeps distinct rice grains and gains briny depth from oysters and preserved vegetables.

01

Ingredients

Main ingredients

500 g cooked rice
300 g fresh oysters
40 g preserved winter vegetable
2 stalks Chinese celery
15 g ginger
1 L water

Congee seasoning

1 tbsp fish sauce
1 pinch white pepper
1 tsp sesame oil

Teochew Oyster Congee — ingredients

02

Tools

cutting board
knife
deep pot
ladle
measuring spoons

Teochew Oyster Congee — tools

03

Steps

Teochew Oyster Congee — Rinse the oysters gently in lightly salted water, drain and check for shell fragments

Step 1

Rinse the oysters gently in lightly salted water, drain and check for shell fragments

Rinse the oysters gently in lightly salted water, drain and check for shell fragments.

Teochew Oyster Congee — Measure the fish sauce, white pepper and sesame oil

Step 2

Measure the fish sauce, white pepper and sesame oil

Measure the fish sauce, white pepper and sesame oil.

Teochew Oyster Congee — Rinse excess salt from the preserved vegetable; shred ginger and dice celery

Step 3

Rinse excess salt from the preserved vegetable; shred ginger and dice celery

Rinse excess salt from the preserved vegetable; shred ginger and dice celery.

Teochew Oyster Congee — Bring the water and ginger to a boil in a deep pot

Step 4

Bring the water and ginger to a boil in a deep pot

Bring the water and ginger to a boil in a deep pot.

Teochew Oyster Congee — Add the cooked rice and simmer until loosened but not broken down

Step 5

Add the cooked rice and simmer until loosened but not broken down

Add the cooked rice and simmer until loosened but not broken down.

Teochew Oyster Congee — Add the preserved vegetable and simmer for five minutes

Step 6

Add the preserved vegetable and simmer for five minutes

Add the preserved vegetable and simmer for five minutes.

Teochew Oyster Congee — Add the oysters and stir gently to separate them

Step 7

Add the oysters and stir gently to separate them

Add the oysters and stir gently to separate them.

Teochew Oyster Congee — Season with fish sauce without vigorously stirring the rice

Step 8

Season with fish sauce without vigorously stirring the rice

Season with fish sauce without vigorously stirring the rice.

Teochew Oyster Congee — Simmer gently until the oyster edges curl

Step 9

Simmer gently until the oyster edges curl

Simmer gently until the oyster edges curl.

Teochew Oyster Congee — Cut the largest oyster to confirm the centre is just cooked

Step 10

Cut the largest oyster to confirm the centre is just cooked

Cut the largest oyster to confirm the centre is just cooked.

Teochew Oyster Congee — Turn off the heat and add celery, white pepper and sesame oil

Step 11

Turn off the heat and add celery, white pepper and sesame oil

Turn off the heat and add celery, white pepper and sesame oil.

Teochew Oyster Congee — Ladle the rice and broth into bowls and serve hot

Step 12

Ladle the rice and broth into bowls and serve hot

Ladle the rice and broth into bowls and serve hot.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.