Oyster Congee

Instructions

1. Prepare the rice base
   In a large, heavy-bottomed pot, add the rinsed rice and chicken stock. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 45 minutes, stirring occasionally to prevent sticking, until the rice has broken down and the mixture has a porridge-like consistency.
2. Create the aromatic base
   While the congee is simmering, heat the vegetable oil in a small pan over medium heat. Add the julienned ginger and white parts of the green onions. Cook until fragrant, about 2-3 minutes. Remove from heat and set aside.
3. Prepare the oysters
   Check the oysters for any shell fragments and rinse gently if needed. Strain the oyster liquor through a fine-mesh sieve to remove any grit, and set aside.
4. Season the congee
   When the rice has reached a creamy consistency, add the ginger-scallion mixture, soy sauce, white pepper, and the reserved oyster liquor. Stir well and simmer for an additional 15 minutes. Taste and adjust seasoning with salt if needed.
5. Add the oysters
   Just before serving, gently fold in the fresh oysters. Let them cook in the hot congee for just 1-2 minutes until they begin to curl at the edges. Be careful not to overcook them as they will become tough.
6. Finish and serve
   Turn off the heat and stir in the sesame oil. Ladle the congee into bowls and garnish with the sliced green onion tops, chopped cilantro, grated ginger, and fried shallots. Serve immediately while hot.