Super Old School Recipe: Dried Scallops and Oyster Porridge (蚝干干贝粥)
Super Old School Recipe: Dried Scallops and Oyster Porridge (蚝干干贝粥) is a medium Singaporean recipe that serves 4. 350 calories per serving. Recipe by G8stromania on YouTube.
Prep: 3 hrs 20 min | Cook: 50 min | Total: 4 hrs 25 min
Cost: $37.07 total, $9.27 per serving
Ingredients
- 45 g Dried Scallops (Soak in water for at least 3 hours; keep soaking liquid for cooking)
- 70 g Dried Oysters (Soak in water for at least 3 hours; keep soaking liquid for cooking)
- 6 cups Water (For soaking seafood and cooking porridge; adjust as needed)
- 1 cup Short‑Grain Rice (Rinse, add a pinch of salt and 1 tsp oil, then refrigerate before cooking for silkier texture)
- 1 tsp Vegetable Oil (Mixed into rice before refrigeration)
- 2 tsp Salt (Seasoning for the final porridge)
- 200 g Chicken Breast Fillet (Remove tendons, cut into bite‑size pieces, then marinate)
- 1 tbsp Soy Sauce (Light soy sauce for chicken marination)
- 1 tsp Corn Starch (Coats chicken for a silky texture)
- 1 tbsp Chinese Cooking Wine (Removes any gamey smell from chicken)
- 1 tsp Sesame Oil (Adds fragrance to chicken and porridge)
- 1 pinch White Pepper Powder (Adds subtle smoky depth to chicken; extra dash for final seasoning)
- 2 stalks Spring Onions (Finely chopped for garnish)
- 30 g Fried Silverfish (optional) (Adds crunch; optional topping)
- 2 sticks Fried Breadsticks (optional) (Serve on the side for dipping)
Instructions
Soak Dried Seafood
Rinse the dried scallops and dried oysters, then place them in a bowl and cover with enough water to fully submerge. Let soak for at least 3 hours, reserving the soaking liquid for later use.
Time: PT3H
Prepare Rice
Measure 1 cup of short‑grain rice, rinse until water runs clear, then add a pinch of salt and 1 tsp vegetable oil. Mix gently and store in the refrigerator until ready to cook.
Time: PT5M
Trim and Slice Chicken
Inspect the chicken breast for white tendon strips. Using a sharp knife, make a shallow incision along the tendon, grasp the thicker end, and slice between meat and tendon to pull it out. Cut the meat into bite‑size pieces.
Time: PT5M
Marinate Chicken
In a mixing bowl combine the chicken pieces with 1 tbsp soy sauce, 1 tsp corn starch, 1 tbsp Chinese cooking wine, 1 tsp sesame oil, and a pinch of white pepper. Mix until the seasoning coating is invisible, then set aside.
Time: PT5M
Chop Spring Onions
Finely slice the green parts of the spring onions; set aside for garnish.
Time: PT2M
Start the Porridge Base
Add the refrigerated rice to the large pot, pour in fresh water (about 4‑5 cups) and bring to a rolling boil over high heat.
Time: PT5M
Temperature: 100°C
Add Soaked Seafood
When the water is boiling, add the soaked dried scallops, dried oysters, and the reserved soaking liquid. Stir and keep the heat high. Skim off any scum that rises to the surface, repeating every few minutes.
Time: PT15M
Temperature: 100°C
Thicken the Porridge
Allow the mixture to continue boiling, stirring frequently and scraping the bottom to prevent sticking. When the liquid reduces and the porridge looks watery, add a splash of water (≈½ cup) and keep boiling. Continue this process until the porridge coats the back of a spoon, about 20 minutes total.
Time: PT20M
Temperature: 100°C
Cook the Chicken
Quickly stir in the marinated chicken pieces. Cook for about 5 minutes, stirring continuously so the chicken pieces stay separate and do not clump.
Time: PT5M
Temperature: 100°C
Final Seasoning
Add 2 tsp salt, a dash of ground white pepper, and 2 tsp soy sauce to the porridge. Stir well and taste; adjust seasoning if needed.
Time: PT2M
Garnish and Serve
Turn off the heat. Ladle the hot porridge into serving bowls, garnish with the chopped spring onions, and optionally top with fried silverfish or serve fried breadsticks on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Contains shellfish, Contains soy
Allergens: Shellfish, Soy
Ingredient Substitutions
- Instead of Dried Scallops: Dried shrimp
- Instead of Dried Oysters: Canned oysters
- Instead of Short‑Grain Rice: Jasmine rice
- Instead of Vegetable Oil: Canola oil
- Instead of Chicken Breast Fillet: Chicken thigh
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Corn Starch: Potato starch
- Instead of Chinese Cooking Wine: Dry sherry
- Instead of Sesame Oil: Toasted sesame oil (stronger)
- Instead of White Pepper Powder: Black pepper
- Instead of Spring Onions: Chives
- Instead of Fried Silverfish (optional): Crispy fried shallots
- Instead of Fried Breadsticks (optional): Toasted baguette slices
Equipment Needed
- Large Pot
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Spoons
- Ladle or Wooden Spoon
- Stove Burner
- Serving Bowls
Critical Steps — Do Not Skip
- Soaking dried scallops and oysters for at least 3 hours
- Removing tendons from chicken to ensure tenderness
- Skimming scum off the boiling broth
- Constant stirring and scraping the pot bottom to avoid sticking
- Adding chicken at the right moment to prevent over‑cooking
Chef Tips from the Video
- Use short‑grain rice for the most velvety texture.
- Reserve the soaking liquid; it is packed with umami and should never be discarded.
- A splash of sesame oil at the end adds an aromatic finish.
- If you like extra depth, toast the dried scallops briefly in a dry pan before adding them.
Troubleshooting
Seafood remains hard after cooking.
Ensure the dried scallops and oysters are soaked for the full 3 hours (or longer). If still hard, simmer an additional 10‑15 minutes before adding the rice.
Porridge sticks to the pot and burns.
Stir continuously, especially after adding water, and scrape the bottom with a wooden spoon. Reduce heat to medium‑low once the porridge thickens.
Chicken turns dry.
Add the chicken only after the porridge has reached the thickened stage and cook for no more than 5 minutes, stirring constantly.
Porridge is too watery.
Continue to simmer uncovered, stirring frequently, until excess liquid evaporates and the mixture coats the back of a spoon.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 2 days.
Freezer: Portion into freezer‑safe containers and freeze for up to 1 month. Thaw in refrigerator before reheating.
Room temperature: Not recommended; porridge contains perishable seafood and chicken.
Make-Ahead Tips
- Soak the dried scallops and oysters a day ahead and keep the liquid refrigerated.
- Marinate the chicken up to 30 minutes before cooking for deeper flavor.
- Cook the porridge fully, then refrigerate; reheat gently with a splash of water to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of Dried Oyster Porridge in Singaporean cuisine?
Dried Oyster Porridge, known locally as "Oyster Congee," is a classic comfort food in Singapore, especially among the Chinese community. It originated as a humble street‑food dish that combined inexpensive dried seafood with rice to create a nourishing, warming meal for rainy days and hard‑working laborers.
What are the traditional regional variations of Dried Oyster Porridge in Singaporean Chinese cuisine?
In Singapore, some families add sliced ginger or pork ribs for extra richness, while others prefer a lighter version with only dried oysters and scallops. In neighboring Malaysia, the dish may include fried shallots and a drizzle of chili oil for heat.
How is Dried Oyster Porridge traditionally served in Singapore?
It is typically served hot in a deep bowl, garnished with finely chopped spring onions and sometimes a side of fried silverfish or crispy breadsticks for texture. The porridge is eaten with a spoon and often accompanied by a small plate of pickled vegetables.
What occasions or celebrations is Dried Oyster Porridge traditionally associated with in Singapore?
While not a festival dish, it is a go‑to comfort meal during the monsoon season, after late‑night work, or when someone is feeling under the weather. Many Singaporeans recall it as a nostalgic home‑cooked remedy for cold evenings.
What authentic traditional ingredients are essential for Dried Oyster Porridge versus acceptable substitutes?
The authentic ingredients are dried scallops, dried oysters, short‑grain rice, and fresh chicken. Acceptable substitutes include dried shrimp for scallops, canned oysters for dried oysters, and chicken thigh instead of breast. However, the unique umami of the dried seafood is hard to replicate.
What are the most common mistakes to avoid when making Dried Oyster Porridge?
Common errors include skipping the 3‑hour soak (resulting in tough seafood), not skimming the scum (which makes the broth cloudy), stirring too infrequently (causing the porridge to stick and burn), and adding the chicken too early, which makes it dry.
Why does this Dried Oyster Porridge recipe add the chicken after the porridge has thickened instead of at the beginning?
Adding chicken later prevents it from overcooking in the long simmer, keeping the meat tender and juicy. The porridge needs time to extract flavors from the dried seafood before the delicate chicken is introduced.
Can I make Dried Oyster Porridge ahead of time and how should I store it?
Yes. Cook the porridge fully, let it cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of water to restore the silky texture.
What texture and appearance should I look for when the Dried Oyster Porridge is done?
The porridge should be smooth and glossy, coating the back of a spoon without dripping. The dried oysters and scallops should be soft and fully integrated, and the chicken pieces should be opaque and tender.
What does the YouTube channel G8stromania specialize in?
The YouTube channel G8stromania focuses on Asian comfort food recipes, especially dishes that bring nostalgic flavors from Singapore, Malaysia, and broader Chinese cuisine. The host emphasizes simple, one‑pot meals that are budget‑friendly and suitable for home cooks.
How does the YouTube channel G8stromania's approach to Singaporean cooking differ from other Asian cooking channels?
G8stromania blends detailed technique explanations (like tendon removal) with personal storytelling about home‑cooked comfort foods. Unlike many channels that chase trendy dishes, G8stromania stays rooted in traditional, everyday meals that resonate with the diaspora.
Last updated: August 28, 2026
