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Korean Oyster With Keichi And Red Dates Porridge
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Cooking instructions
* Step 1
Wash and soak the dried oyster in warm water for 20 minutes
* Step 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
* Step 3
Add in the seasoning and simmer another 10 minutes, off heat and serve
* Step 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
* Step 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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