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Description
Recipe by Susan Jung
For this dish, you need small oysters (about 2.5cm in length or smaller). You can buy them, already shelled, from some wet-market sea-food vendors.
If you have home-made chicken broth in your fridge or freezer, this dish takes less than 30 minutes to make. If you don't, buy six chicken wings and a few chicken feet and rinse them well. Put them in a pot of water with two slices of ginger and two spring onions. Bring the ingredients to the boil then lower the heat and simmer for about an hour. Strain out the solids before using the broth. You can also make a quick broth by simmering the carcass and any leftover meat from a roast chicken with water for about 30 minutes.
The recipe is adapted from one I found on www.daydaycook.com.
Ingredients
- 150 grams minced pork
- ¼ tsp sugar
- 20ml rice wine
- 300 grams baby oysters
- 1 tsp cornstarchFine sea salt and finely ground white pepper
- 200 grams cooked long-grain white rice
- About 600ml home-made unsalted chicken broth
- 1 piece (about 4cm long) tung choi (a Chiu Chow-style preserved vegetable, also known as dong cai)
- Fresh coriander leaves
- Spring onions, minced
Directions
- Put the pork in a bowl, add the sugar, rice wine, a quarter of a teaspoon of fine sea salt and a pinch of white pepper and combine thoroughly.
- Put the oysters in a bowl and mix in the cornstarch and one teaspoon of fine sea salt. Leave for a few minutes then put the ingredients into a colander and rinse thoroughly under cool running water, then drain. Check the oysters carefully and remove any bits of shell.
- Thoroughly rinse the tung choi to rid it of any grit and excess salt. Pat it dry with paper towels, then mince it finely.
- Put the rice in a saucepan and add the chicken broth. Bring to the boil then add the minced pork. Break up the meat with the back of a spoon, then bring to a simmer. Add the tung choi and the oysters and simmer for about two minutes. If the mixture seems too thick, add some boiling water. Taste for seasonings and adjust, if needed. Ladle the ingredients into bowls and top each portion with fresh coriander and spring onion, then sprinkle with white pepper before serving.
Notes
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