How to Make Favorite Korean Oyster With Keichi And Red Dates Porridge

Korean Oyster With Keichi And Red Dates Porridge.

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to make a special dish, korean oyster with keichi and red dates porridge. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Korean Oyster With Keichi And Red Dates Porridge is one of the most favored of current trending foods on earth. It is simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Korean Oyster With Keichi And Red Dates Porridge is something which I have loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook korean oyster with keichi and red dates porridge using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:

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

Instructions to make Korean Oyster With Keichi And Red Dates Porridge:

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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