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Congee & Porridge

Dried Oyster Congee (Hao Chi Zhou)

Traditionally used to nourish yin, calm the mind, support the blood and lower internal heat

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Makes
600–900 ml
Women's WellnessHeart & CirculationSleep & CalmBlood NourishmentEveryday Balance
Dried Oyster Congee (Hao Chi Zhou)

Why people make this congee

Oysters are at their plumpest and most flavourful in winter, and dried oysters — hao chi — concentrate all of that richness into a shelf-stable ingredient used throughout Cantonese cooking. From a nutritional standpoint, dried oysters are genuinely impressive: they contain high-quality protein with multiple amino acids that support detoxification, they are one of the few foods with meaningful quantities of vitamin B12 (which, together with cobalt, plays a role in preventing certain types of anaemia), and they contain taurine — a compound associated with liver and bile health. In Chinese food therapy, they are specifically valued for their ability to “nourish yin and reduce internal heat” — making this congee a favourite for people who feel restless, hot at night, or struggle to sleep.

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Frequently asked questions

What is dried oyster congee traditionally used for in Chinese food therapy?

In Chinese food therapy, dried oysters are specifically valued for their ability to nourish yin and reduce internal heat. This congee is traditionally associated with calming the mind, nourishing the blood, and easing feelings of restlessness or heat at night, as part of a balanced diet.

Is this congee suitable for people with a cold or weak stomach?

People with a cold, weak stomach — particularly those prone to diarrhoea or loose stools — should keep portions modest. The file notes that those with a cold stomach should eat this congee in moderation.

Why are dried oysters considered nutritious compared to other foods?

Dried oysters contain high-quality protein with multiple amino acids that support detoxification, and they are one of the few foods with meaningful quantities of vitamin B12, which together with cobalt plays a role in preventing certain types of anaemia. They also contain taurine, a compound associated with liver and bile health, and are noted as a good source of calcium.

How long does this congee take to make, and how much does it yield?

The total time is about 1 hour and 5 minutes, including 20 minutes of preparation and 45 minutes of cooking. The recipe yields approximately 600 to 900 ml of congee.

Why does the recipe call for steaming the oysters before adding them to the congee?

Steaming the soaked oysters with Shaoxing rice wine and ginger juice before adding them to the congee makes them tender and fragrant rather than chewy. According to the recipe, this step greatly improves the texture and flavour of the oysters.

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