Baby Oyster Congee with Dried Scallop

Why people make this dish

When it comes to zinc in food, oysters stand in a class of their own. Zinc is an essential trace mineral involved in sperm metabolism and motility in men, and in supporting healthy ovarian function and hormone signalling in women. Nourilo points out that if couples planning a family want to ensure adequate zinc intake through everyday food, oyster congee is one of the most delicious and practical ways to do it. The addition of dried scallop threads adds a deep umami flavour that elevates a simple rice porridge into something really satisfying.

Method

1. Rinse the oysters under cold running water, checking carefully for any small shell fragments. Pour boiling water over them, leave for a moment, then drain. Set aside.
2. Cook the white rice with the dried scallop shreds, reserved soaking water, and remaining water and broth — use roughly 1.5–1.8 L of liquid total — stirring occasionally until you reach a thick, creamy congee consistency (about 20 to 25 minutes over medium-low heat).
3. Add the drained oysters, ginger strips, and spring onion to the congee. Stir gently and bring back to a brief boil.
4. Season with salt and white pepper to taste. Serve immediately.

Nourilo’s Tips

This dish is best served fresh and piping hot. Oysters cook very quickly — just bring the congee back to a boil once they are added, then serve. Overcooking makes them tough. Dried oysters (hao shi) and mussels (qing kou,淡菜) are also beneficial in a similar way and can be used in a congee or braised with vegetables.