How To Serve Korean Oyster With Keichi And Red Dates Porridge

We can cook Korean Oyster With Keichi And Red Dates Porridge by using 15 ingredients and 5 steps. Here is how you achieve Korean Oyster With Keichi And Red Dates Porridge.

Ingredients of Korean Oyster With Keichi And Red Dates Porridge

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

Korean Oyster With Keichi And Red Dates Porridge instructions

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).

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