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.

Who it suits / who should be cautious

• Well suited to people who experience night sweating, feel restless or irritable, have difficulty sleeping, or tend toward high blood pressure or elevated cholesterol
• Also traditionally recommended for people going through menopause, pregnant women experiencing anaemia, and children who are constitutionally weak
• An excellent source of calcium — traditionally used to support people with low bone density
• People with a cold stomach (prone to loose stools or poor digestion) should eat this congee in moderate amounts; it is not suitable for those with very cold constitutions who have loose, watery stools regularly
• People with shellfish allergies must avoid this

Why these ingredients (the food-therapy logic)

• Dried oyster (hao chi): High in amino acids with detoxifying properties; contains vitamin B12 for blood nourishment; taurine supports liver and bile function; glycogen content is traditionally associated with sustaining energy and promoting fetal development; overall considered a yin-nourishing, heat-clearing food
• White rice: The base of a good congee — neutral in nature, easy to digest, and soothing to the stomach; marinating with a little oil and salt before cooking gives the rice a silkier texture in the finished congee

Ingredients (2–3 bowls)

Ingredient	Amount	Notes
Dried oysters	~150 g	Soak to rehydrate; then steam with Shaoxing wine and ginger juice for 2 hours (see method)
White rice	~75 g	Wash, then marinate with a few drops of oil and a pinch of salt
Fresh ginger	slivered	Add when congee is nearly done
Spring onion	chopped	Add just before serving
Salt, pepper, light soy sauce	to taste

Method

1. Soak the dried oysters in water until softened (about 30–60 minutes). Drain, then place in a heatproof bowl with a splash of Shaoxing rice wine and a teaspoon of ginger juice. Steam over high heat for 2 hours, then set aside to cool. (This step greatly improves the texture and flavour of the oysters.)
2. Wash the white rice, then toss with a few drops of cooking oil and a pinch of salt; leave to marinate for 10 minutes.
3. Bring a pot of water to a boil. Add the marinated rice and stir well.
4. Add the steamed oysters and continue cooking on medium-low heat, stirring occasionally, for about 30–40 minutes until the congee reaches a creamy, thick consistency.
5. Add slivered ginger and spring onion, season to taste, bring back to a brief boil, and serve.

Bro Niu’s tips

The steaming step before adding the oysters to the congee is what separates a good oyster congee from a great one — the oysters become tender and fragrant rather than chewy. When buying dried oysters, look for ones with a bright, rich colour; plump, dry flesh; and a strong aroma. Store them in the freezer. The soaking water from the oysters does not need to be kept — it has not significantly reduced the nutritional value. This congee is also a good source of calcium, so those concerned about bone health can enjoy it regularly. Reminder: those with a cold, weak stomach (prone to diarrhoea or loose stools) should keep portions modest.

Community questions answered (selected)

• Q (Kaka, reader): After soaking the dried oysters, should I keep the soaking water? Will the soaking wash away the nutrients? Bro Niu: I normally discard the soaking water. It will not significantly wash away the nutrition from the oysters.

• Q (bubu, reader): Can I substitute fresh oysters for the dried ones? Bro Niu: Yes, fresh oysters can be used — make sure they are very fresh and wash them thoroughly. Blanch them briefly in hot water first before adding to the congee.

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Published December 23, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.