THERMAL COOKER - OYSTER PORK AND CENTURY EGG PORRIDGE

There are numerous versions of oyster porridge with a combination of various ingredients.  This is another version which differs from my earlier posting on oyster porridge.  Here all ingredients are boiled together without any frying.

It is a comfort food for busy days, make much easier with the use of thermal cooker [cooking by heat retention system].

This porridge is as tasty and a healthier version too.  Served with crispy yau char kwai [Chinese crullers], shredded ginger and spring onions make it an appetising porridge suitable for the old and young.

Ingredients

[serves 2-3]

150 gm rice - washed and soaked for 30 minutes

1 tbsp glutinous rice- washed and soaked for 30 minutes

100 gm minced pork

10 gm dried oysters - washed and halved

1 century eggs - shelled and chopped

1.2 litres water

Seasoning

1 tsp salt

dash of msg and pepper

1/2 tsp sesame oil

Garnishing

some shredded ginger

some chopped spring onions or coriander

some deep fried yau char kwai [Chinese crullers]

1. Marinate minced pork with some salt, pepper and sesame oil.  Shape into small balls.
2. Put rice, glutinous rice and oysters in the inner pot with water.  Bring to boil for 15 minutes.
3. Add in meatballs, bring to boil and in seasoning to taste and century eggs.  Cover lid and transfer to outer pot.  Close lid and leave to cook for at least an hour or until the rice grains have blossomed.
4. Scoop into serving bowls with garnishing and serve with crullers.