Chao Hau (Oyster Porridge with Toasted Rice)

Method

1. Rinse 1kg oyster meat and drain. Set a pan over the heat, add the oysters and cook until they release a little liquid, then turn off the heat and tip them into a colander to drain.
2. Peel the ginger and slice it thinly, peel and mince the shallot, rinse the spring onion and chop it, keeping the white parts and the green parts separate, and peel the carrot and cut it into small dice. Rinse 150g rice, drain it, then toast it in a dry pan until golden.
3. Set another pan over the heat with 2 tablespoons cooking oil. Once the oil is hot, fry the spring onion whites and minced shallot until fragrant. Add the oysters with 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon MSG, 1/2 tablespoon salt and 1/2 teaspoon black pepper, stir to coat, then turn off the heat.
4. Put the toasted rice in a pot with 3 liters water and bring it to a boil over high heat. Once it boils, add the sliced ginger, lower to medium heat and cook gently until the grains are soft.
5. When the porridge is soft, add the carrot and season with 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon MSG, 1/2 tablespoon salt and 1/2 teaspoon black pepper. Cook until the carrot is tender, then add the seasoned oysters, simmer 3 more minutes and turn off the heat.
6. Ladle into bowls and scatter over spring onion and black pepper.

Tips

• Rinse the oysters in a basin rather than under a strong tap, since running water tears the flesh.
• Heating the oysters first and pouring off the liquid they release takes away most of the smell.
• Three minutes in the porridge is enough for the oysters to stay whole.
• Toast the rice until golden and fragrant, which gives separate grains rather than a slimy pot.
• Fry the oysters separately with shallot before they go into the pot, as raw oysters dropped straight in leave a fishy note.