Cháo Hàu Tiết Canh (Oyster Blood Congee - Regional Twist)
60% chuẩn vị · Vietnamese
A more adventurous regional variation of oyster congee, incorporating raw oyster blood for a richer, deeper flavor profile. This dish is often considered a delicacy.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice1 cup
- Oysters, shucked1.5 lb
- Chicken broth6 cups
- Ginger, minced1 tbsp
- Garlic, minced2 cloves
- Oyster blood1/4 cup
- Mint leaves, fresh1/4 cup
- Red chili, thinly sliced1
- Roasted peanuts, crushed2 tbsp
- Fish sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Rinse the jasmine rice thoroughly.
- 2
In a large pot, combine rice, chicken broth, and water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until rice is very soft and broken down, about 45-50 minutes.
- 3
While the congee simmers, sauté minced ginger and garlic until fragrant.
- 4
Add the sautéed ginger and garlic to the congee. Stir in fish sauce and season with salt and pepper.
- 5
Add half of the shucked oysters to the simmering congee. Cook for 2-3 minutes until just done. Remove these cooked oysters and set aside.
- 6
Carefully stir the oyster blood into the hot congee off the heat. Mix well until it is evenly incorporated and slightly thickens the congee.
- 7
Gently fold in the remaining raw oysters and the cooked oysters.
- 8
Ladle into bowls. Garnish with fresh mint leaves, sliced red chili, crushed peanuts, and a sprinkle of black pepper.
