Congee Recipe: Chiu Chow Oyster Congee

• 150 grams minced pork
• 1/4 tsp sugar
• 20ml rice wine
• 300 grams baby oysters
• 1 tsp cornstarchFine sea salt and finely ground white pepper
• 200 grams cooked long-grain white rice
• About 600ml home-made unsalted chicken broth
• 1 piece (about 4cm long) tung choi (a Chiu Chow-style preserved vegetable, also known as dong cai)
• Fresh coriander leaves
• Spring onions, minced

1. Put the pork in a bowl, add the sugar, rice wine, a quarter of a teaspoon of fine sea salt and a pinch of white pepper and combine thoroughly.
2. Put the oysters in a bowl and mix in the cornstarch and one teaspoon of fine sea salt. Leave for a few minutes then put the ingredients into a colander and rinse thoroughly under cool running water, then drain. Check the oysters carefully and remove any bits of shell.
3. Thoroughly rinse the tung choi to rid it of any grit and excess salt. Pat it dry with paper towels, then mince it finely.
4. Put the rice in a saucepan and add the chicken broth. Bring to the boil then add the minced pork. Break up the meat with the back of a spoon, then bring to a simmer. Add the tung choi and the oysters and simmer for about two minutes. If the mixture seems too thick, add some boiling water. Taste for seasonings and adjust, if needed. Ladle the ingredients into bowls and top each portion with fresh coriander and spring onion, then sprinkle with white pepper before serving.

pork, ubc, rice wine, baby oysters, salt, white rice, homemade, choi, fresh coriander leaves, spring onions

Taken from www.yummly.com/recipe/Congee-recipe_-Chiu-Chow-oyster-congee-1258765 (may not work)