Recipe: Perfect Korean Oyster With Keichi And Red Dates Porridge

Korean Oyster With Keichi And Red Dates Porridge.

Korean Oyster With Keichi And Red Dates Porridge This Delicious Korean Oyster With Keichi And Red Dates Porridge using 15 simple ingredients and 5 easy steps. Learn how to achieve that.

Ingredients of Korean Oyster With Keichi And Red Dates Porridge

  1. Prepare 1 cup of rice.
  2. Prepare 1 of litter of water.
  3. Prepare 8 of dried Korean Oyster.
  4. Prepare 25 of dried Keichi (Wolfberries).
  5. Prepare 15 of red dates.
  6. Prepare 1 tsp of Light soy sauce.
  7. You need Dash of salt.
  8. Prepare 1 of garnish option.
  9. It’s of ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix)).
  10. Prepare 2 of garnish option.
  11. It’s of century egg.
  12. It’s of salted eggs.
  13. Prepare of Fresh coriander or spring onion.
  14. You need of Fried shallot.
  15. You need of Light soy sauce with hot sesame oil.

Korean Oyster With Keichi And Red Dates Porridge step by step

  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).