OYSTER PORRIDGE

Ingredients

• 8 oz Fresh Oysters (shucked, drained; keep the oyster juice for flavor)
• 2 stalks Scallion (white part only, finely chopped for marinating)
• 2 stalks Scallion (green tops, thinly sliced for garnish)
• 2 tbsp Cilantro (chopped, garnish)
• 0.5 cup Jasmine Rice (rinsed under cold water, drained)
• 4 cup Water (adjust as needed for desired consistency)
• 1.5 tbsp Chicken Bouillon Powder (1 tsp used in the oyster marination, 1 tbsp added during cooking)
• 0.5 tsp Granulated Sugar (balances the saltiness)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tsp Sesame Oil (for marinating, adds aroma)

Instructions

1. Drain Oysters

   Place the shucked oysters in a fine mesh sieve and let the liquid drain for about 1 minute.

   Time: PT1M

2. Prep Scallions

   Separate the white parts from the green tops of 2 scallions. Finely chop the white parts and thinly slice the green tops for garnish.

   Time: PT2M

3. Marinate Oysters

   In a small bowl combine the drained oysters, chopped white scallion, 1 tsp chicken bouillon, 0.5 tsp sugar, 0.25 tsp black pepper, and 0.5 tsp sesame oil. Mix gently and let sit while you prepare the rice.

   Time: PT5M

4. Rinse Rice

   Measure 0.5 cup jasmine rice, rinse under cold water until the water runs clear, then drain.

   Time: PT1M

5. Toast Rice

   Place the small pot over medium heat, add the rinsed rice (no oil). Stir continuously for about 2 minutes until the grains look slightly dry and emit a faint nutty aroma.

   Time: PT2M

   Temperature: Medium

6. Add Water and Bring to Boil

   Pour in about 2 cups water (just over halfway up the rice). Stir, then increase heat to bring to a rolling boil.

   Time: PT2M

   Temperature: High

7. Simmer and Stir

   Reduce heat to medium. Let the rice simmer, stirring occasionally to prevent sticking. Cook for 10‑15 minutes until the rice expands and the mixture thickens.

   Time: PT12M

   Temperature: Medium

8. Season Poridge

   Add 1 tablespoon chicken bouillon to the pot and stir until fully dissolved. Adjust consistency with additional water if needed.

   Time: PT2M

   Temperature: Medium

9. Finish Cooking

   Continue simmering for another 8‑10 minutes, stirring occasionally, until the porridge is smooth and slightly thick.

   Time: PT9M

   Temperature: Medium-Low

10. Add Oysters

    Gently fold the marinated oysters (with their juice) into the hot porridge. Cook for 2 minutes until the oysters are just cooked through.

    Time: PT2M

    Temperature: Medium-Low

11. Garnish and Serve

    Sprinkle the sliced green scallion tops and chopped cilantro over the bowl. Serve hot directly from the pot.

    Time: PT1M

Nutrition Facts

Calories

440

Protein

26 g

Carbohydrates

45 g

Fat

4 g

Fiber

0.5 g