Imported from the web

Dried Oyster Congee

Name: Dried Oyster Congee
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Calrose rice (Rinse, then freeze for at least 1 hour); Dried oysters (Rinse; soaking is not necessary); Dried scallops (Rinse; soaking is not necessary); Chicken breast; Water (As needed to cook the congee base; the source does not specify an amount); Cooking oil (Drizzle in a small amount at the end); Egg (Optional topping); Green onion (Optional topping); Salt (Add to taste; shown in the video); White pepper (Add to taste; shown in the video); Sesame oil (Optional topping; shown in the video)

Recipe by 林厨 Lim's Kitchen Facebook

Imported by John Tan on SeeMeCook

A thick, savory congee base made with Calrose rice, dried oysters, dried scallops, and chicken breast. Finish with a drizzle of oil and add your favorite toppings. The author describes the umami of the seafood and the sweetness of the chicken as complementing each other.

4 servings105 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Calrose rice (Rinse, then freeze for at least 1 hour)
Dried oysters (Rinse; soaking is not necessary)
Dried scallops (Rinse; soaking is not necessary)
Chicken breast
Water (As needed to cook the congee base; the source does not specify an amount)
Cooking oil (Drizzle in a small amount at the end)
Egg (Optional topping)
Green onion (Optional topping)
Salt (Add to taste; shown in the video)
White pepper (Add to taste; shown in the video)
Sesame oil (Optional topping; shown in the video)

Steps

1
Rinse the Calrose rice and freeze it for at least 1 hour. Frozen rice grains help them break down and bloom more quickly after being added to the pot.
2
Rinse the dried oysters and dried scallops; there is no need to soak the dried seafood first.
3
Place the rinsed dried oysters, dried scallops, and chicken breast in a pot. Add water and simmer over low heat for about 10 minutes, until the chicken breast is fully cooked, to make the congee base stock.
4
Add the frozen rice to the pot and continue cooking until the grains break down and the congee base thickens. The source mentions cooking over medium heat until the consistency reached at about 30 minutes, but does not clearly state when this timing begins.
5
For a smoother congee base, use an immersion blender during cooking to break up the rice. If you want to keep the seafood toppings intact, remove them first, blend only the rice and broth, then return the toppings to the pot.
6
Once the congee base is thick enough to support the toppings, drizzle in a small amount of cooking oil to make the texture smoother.
7
Serve the congee in a clay pot and add your preferred toppings. The video shows egg, green onion, salt, white pepper, and sesame oil.

Notes

The source does not provide amounts for the rice, seafood, chicken, or water, and does not clearly specify the exact cooking time after the rice is added. No specific preparation method for the toppings is provided.