Ginger, Scallion & Dried Oyster Congee

Why people make this congee

In Hong Kong, the months of November and December bring something special to the dried seafood shops: big, fat, golden dried oysters (jin hao) — fragrant, deeply savoury, and at their nutritional peak. Oysters are uniquely concentrated in glycogen, vitamin B12, and protein, and interestingly, these all reach their highest levels in the oyster’s body during the winter months. Glycogen supports liver function, and the natural sweetness it imparts gives dried oysters their distinctive, almost caramel-like aroma.

In Chinese food therapy, dried oysters are considered an excellent tonic for people who are generally weak but “cannot tolerate tonics” — that particular constitution where richer or more warming supplements cause discomfort. Oysters are balanced and gentle enough to nourish without overwhelming. This congee is particularly valued for those recovering from illness, managing conditions involving the lymph nodes (historically including tuberculosis), and for cancer patients whose blood cell counts have dropped following chemotherapy or radiotherapy. Bro Niu suggests regular portions as a complementary supportive measure. It is also associated with supporting fertility, and is considered helpful for women going through menopause who experience dryness symptoms (dry mouth, eyes, skin, and vaginal dryness).

Who it suits / who should be cautious

• People recovering from serious illness or surgery who need a gentle, easily digestible nourishing food
• Cancer patients experiencing blood cell reduction after chemotherapy or radiotherapy
• Those with anaemia, general weakness, insomnia, or nervous agitation
• Women in menopause experiencing dryness symptoms
• Generally suitable for men and women of all ages; those who prefer a lighter version can use water instead of stock
• Choose oysters that are plump, fragrant, deep golden-yellow, with clean edges and no sand

Why these ingredients (the food-therapy logic)

• Dried golden oysters (gan hao chi): Rich in zinc, iron, copper, B12, and natural glycogen; in Chinese food therapy, associated with nourishing yin, calming the mind, and strengthening a depleted constitution; traditionally used for lung and lymph tuberculosis, insomnia, nervous agitation, and menopausal dryness; among the gentlest of all blood-building foods
• Ginger (sheng jiang): Warms the stomach, counteracts any potentially cooling or fishy quality from the oysters, and brightens the flavour
• Scallion greens (cong lu): Added at the end for freshness and a subtle pungent note that complements the savoury oyster flavour
• White rice: The base of the congee; lightly seasoned with a little oil and salt before cooking to give the congee a silkier texture
• Stock: Adds depth of flavour; the oyster’s own juices released during cooking further enrich the broth

Ingredients (2–3 bowls)

Ingredient	Amount	Notes
Dried golden oysters	4–6 pieces	Rinsed; marinated in Shaoxing wine for 30 mins
White rice	~75 g (2 liang)	Rinsed; seasoned with a pinch of salt and a little oil before cooking
Stock	1 bowl (~200 ml)	Homemade or store-bought low-sodium
Water	3× the volume of rice	To cook the congee base
Ginger	To taste	Fine shreds
Scallion greens	To taste	Fine shreds; added at the end
Shaoxing rice wine	A splash	For marinating the oysters
Seasoning	To taste	Salt, white pepper, sesame oil

Method

1. Rinse the dried oysters and marinate in a splash of Shaoxing wine for 30 minutes.
2. Wash the white rice and season with a pinch of salt and a drizzle of oil (this helps create a silkier congee).
3. In a pot, combine the seasoned rice with 3 times its volume of water, add the stock, ginger shreds, and the marinated oysters.
4. Bring to a boil, then reduce to a low simmer, stirring occasionally to prevent sticking.
5. Cook for about 30–40 minutes until the rice grains have fully bloomed into a smooth, thick congee.
6. Add scallion greens and season with salt, white pepper, and a few drops of sesame oil.
7. Serve immediately.

Bro Niu’s tips

When shopping for dried oysters, look for ones that are plump and full-bodied, with a deep golden-yellow colour, clean edges, and a rich fragrant smell — avoid any that smell fishy or have visible sand. The quality of the oyster makes a big difference to this congee. This dish also has a traditionally recognised mild fertility-supporting quality — suitable for both men and women. Menopausal women experiencing dry mouth, dry eyes, dry skin, or vaginal dryness may find regular consumption particularly beneficial. (Bro Niu notes: menopause brings a state of yin deficiency that can cause dryness throughout the body — including reduced gastric acid, which may affect digestion; it is worth paying attention to.)

Community questions answered (selected)

• Q (Man / reader): My grandmother’s brother is in his 80s and has just been diagnosed with stage 3 colon cancer. He cannot go to the toilet and can only eat congee. What can be added to the congee for better nutrition? He is starting chemo and radiotherapy next week. What soups can be made every day? Bro Niu: For an elderly person with stage 3 cancer undergoing chemo and radiotherapy, the treatment is very demanding on the body. Try a soup with 5 qian of agaricus mushroom (ji song rong), 3 qian of goji berries, and 5 asparagus spears simmered with lean pork — this supports the immune system during treatment. A soup with papaya, snow fungus, goji berries, and dried figs with lean pork is also nourishing. You can also look under the “Cancer” category on the website for more options.

---

Published January 13, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.