Recipe of Favorite Korean Oyster With Keichi And Red Dates Porridge

Korean Oyster With Keichi And Red Dates Porridge.

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, korean oyster with keichi and red dates porridge. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Korean Oyster With Keichi And Red Dates Porridge is one of the most well liked of current trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Korean Oyster With Keichi And Red Dates Porridge is something which I have loved my whole life.

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

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

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