Oyster Congee - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 181757

A Nurse's Comfort Kitchen

Oyster Congee 
Jun. 20, 2010 8:37 pm 
Updated: Sep. 29, 2010 11:01 pm
I know that someone requested for a congee recipe a while back, but I somehow forgot to put it on my list. So here is the recipe, better late than never.

Congee is basically a rice soup. It is not entirely true that you HAVE TO use day-old rice to make congee. Congee is usually breakfast food. Plain congee is more common for breakfast along with all kinds of different small dishes: pickles, roasted peanuts, roasted eggs, stir fried tofu, etc. Today I am making Oyster Congee, it is the most refreshing congee.

Serving 2

3 cups water
1 cup steamed rice
2 tablespoon vegetable oil
1/2 cup cilantro
1 dozen oysters without shell
2 tablespoon light soy sauce
1 teaspoon of sesame oil (optional)

Rinse the oysters thoroughly and set them aside.

Heat 3 cups water and bring to a boil. Then put in the steamed rice. Turn the stove to medium heat.

Keep it simmering and cook until the water becomes thickened. Stir from the bottom of the pot to prevent the rice sticking to the bottom.

Then put in the vegetable oil and stir evenly.

Put in the oysters, and cook for 1 minute. Then put in the cilantro and soy sauce.

You are ready to serve! (You may put in the sesame oil when you turn off the stove if you like)

NOTE: 1) You may use fresh rice, although you will need to use more water to cook the rice.
2) I like my congee light, so you may taste it and add salt or light soy sauce as you like.
3) You may substitute cilantro with other vegetables. Like Bak Choy
Oyster Congee finished
Photo Detail
Photo Detail
Cooking process
Photo Detail
Jun. 21, 2010 6:07 am
That sounds good! I don't know if I could eat soup for breakfast though!
Jun. 21, 2010 8:22 am
@Barbara, I will eat congee everyday, but I just do not have time to make it everyday though..
Jun. 21, 2010 8:27 am
This looks great Tao. Thank you.
Jun. 21, 2010 8:32 am
Wow! That looks delicious! And I'm glad to hear that someone else eats pickles for breakfast. LOL.
Jun. 21, 2010 8:38 am
You say oysters and you have my attention! Great blog, Tao, thanks for a new recipe!!
Jun. 21, 2010 8:40 am
@yello bird, it is different type pickles you are thinking about :) it just goes well with plain congee :) @ww, thank you for stopping by again!
Jun. 21, 2010 8:41 am
@Baking Nana, I will have to update another congee recipe, as I do not think many people like oyster :)
Jun. 21, 2010 10:53 am
This looks fantastic! I need something warming to fend off "summer" in Seattle!
Jun. 21, 2010 1:34 pm
@Doughgirl8, I would love to learn baking from you :)
Jun. 21, 2010 3:56 pm
Hi Tao, Thanks so much for this recipe.... I was so happy to see this! I am one that has reqested a congee recipe. :) I've never even heard of Oyster congee and it looks great. I'm anxious to try it. I have only tried chicken congee and I like it so much I could have it everyday! Thanks again for this recipe, and yes if you feel like posting other congee recipes I'm sure we'll love those too. Thanks for taking the time to do this when you're so busy!
Jun. 21, 2010 3:59 pm
oh one question, if I wanted to make plain congee would I just leave out the oysters and cilantro?
Jun. 21, 2010 5:58 pm
@Shadow, no problem at all...I have some downtime, :) Yes, just leave out the oyster and cilantro...depends on your own taste, you may keep adding water and cook it until it gets to the texture you like...I like my congee that I can see individual rice :)
Sep. 29, 2010 11:01 pm
Yum, looks so good! Thank you for your blog, I love the recipes!!
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
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