Hearty Oysters Rice Congee.

Ingredients

• 1 cup Long-Grain Rice (regular (non‑sticky) rice, rinsed)
• 3 teaspoons Olive Oil (extra‑virgin recommended)
• 2 cloves Garlic (minced)
• 1 inch Ginger (thinly sliced)
• 2 tablespoons Coriander (Cilantro) (chopped, for garnish)
• 6 pieces Raw Oysters (shucked, shells discarded)
• 1 tablespoon Chicken Stock Powder (or 1 cube dissolved in water)
• 4 cups Water (adjust as needed for desired thickness)

Instructions

1. Prep Aromatics

   On a cutting board, finely chop the coriander, thinly slice the ginger, and mince the garlic.

   Time: PT5M

2. Toast the Rice

   Heat a large skillet over high heat. Add the rinsed rice and stir continuously until the grains turn a light golden‑brown color, about 5 minutes. Do not let it burn.

   Time: PT5M

   Temperature: high heat

3. Set Aside Toasted Rice

   Transfer the toasted rice to a bowl and set aside while you prepare the broth.

   Time: PT1M

4. Sauté Garlic

   In the same skillet, add 3 teaspoons of olive oil and heat over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium heat

5. Start the Congee Base

   Add roughly half a pot of water (about 4 cups) to the skillet, bring to a gentle boil, then add the toasted rice. Stir, then reduce to a simmer and cook for 15‑20 minutes, stirring occasionally, until the rice breaks down and the mixture becomes thick and slightly murky.

   Time: PT20M

   Temperature: medium‑low simmer

6. Adjust Consistency

   If the congee becomes too thick before the rice is fully broken down, add a little more water, stir, and continue simmering on low heat until the desired creamy consistency is reached.

   Time: PT5M

   Temperature: low heat

7. Add Oysters and Stock

   Stir in the shucked oysters and the chicken stock powder (or dissolved cube). Simmer gently for another 5 minutes, allowing the oysters to cook through and the flavors to meld.

   Time: PT5M

   Temperature: medium‑low simmer

8. Finish with Ginger

   Add the sliced ginger, give a quick stir, and let it sit for 1 minute to release its aroma.

   Time: PT1M

9. Garnish and Serve

   Ladle the hot congee into bowls, garnish with the chopped coriander, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

1 g