Korean Oyster With Keichi And Red Dates Porridge

Name: Korean Oyster With Keichi And Red Dates Porridge
Cuisine: American
Ingredients: 1 cup rice; 1 litter of water; 8 dried Korean Oyster; 25 dried Keichi (Wolfberries); 15 red dates; 1 tsp Light soy sauce; Dash salt; ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix)); century egg; salted eggs; Fresh coriander or spring onion; Fried shallot; Light soy sauce with hot sesame oil

Lyii G @LyiiG

Light Meals

Lyii G @LyiiG

Light Meals

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Ingredients

1 cuprice
1litter of water
8dried Korean Oyster
25dried Keichi (Wolfberries)
15red dates
1 tspLight soy sauce
Dashsalt
1garnish option
((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
2garnish option
century egg
salted eggs
Fresh coriander or spring onion
Fried shallot
Light soy sauce with hot sesame oil

Saved

Steps

1

Wash and soak the dried oyster in warm water for 20 minutes
2

Wash the rice the fill it up with water and add in presoak oyster in warm water, kei Chi and red dates except seasoning, bring it to a boil then simmer for 20 minutes
3

Add in the seasoning and simmer another 10 minutes, off heat and serve
4

I serve my Korean Oyster With Keichi and red dates porridge TOP with 1 tbsp of light soy sauce and peri peri Chili sauce mix
5

Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil)