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.
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