Korean Oyster With Keichi And Red Dates Porridge

Wash and soak the dried oyster in warm water for 20 minutes

Wash the rice the fill it up with water and add in presoak oyster in warm water, kei Chi and red dates except seasoning, bring it to a boil then simmer for 20 minutes

Add in the seasoning and simmer another 10 minutes, off heat and serve

I serve my Korean Oyster With Keichi and red dates porridge TOP with 1 tbsp of light soy sauce and peri peri Chili sauce mix

Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil)