Dried Oyster Recipe

What dried oysters are

Dried oysters are shucked oysters that have been cooked or salted and then dried, sometimes with a light sun-drying that leaves them chewy and amber to dark brown. In Chinese cooking they are known as hou si or ho see, and they are most famous in a Lunar New Year dish where they are braised with dried mushrooms and fatt choy (black moss, a dried algae). The name of the dish sounds like a wish for prosperity, which is why it appears on holiday tables. Dried oysters have a concentrated, savory, slightly sweet flavor that is much stronger than fresh oysters.

How to soak and prepare dried oysters

1. Rinse. Give the oysters a quick rinse under cool water to remove dust or salt on the surface.
2. Soak. Cover with clean water and leave until softened. Times vary by size and dryness; a few hours is common, and some cooks soak overnight in the refrigerator. Soaking in the refrigerator is a sensible precaution in warm weather.
3. Check and trim. Feel for any grit and trim any hard bits. Rinse again if needed.
4. Use the soaking liquid carefully. Some recipes add it for flavor. Taste it first, strain it through a fine cloth, and avoid it if it smells unpleasant or is very gritty or salty.

Braised dried oysters with mushrooms

This is a simplified version of the classic, based on common published methods. Quantities serve about 4 as part of a larger meal.

Ingredients

• 12 dried oysters, soaked until soft
• 8 to 12 dried shiitake mushrooms, soaked until soft, stems removed
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 3 to 4 tablespoons oyster sauce
• A little dark soy sauce for color
• A teaspoon or so of rock sugar or sugar, to taste
• A splash of Shaoxing wine or cooking wine (optional)
• About 3/4 liter (3 cups) water or light stock
• Cornstarch slurry for thickening
• Blanched broccoli or other greens to serve
• Optional: fatt choy (rehydrated), traditionally added for the holiday version

Method

1. Soak the mushrooms until soft. Rinse them well, since dried mushrooms can hold grit; some cooks squeeze them with a little potato starch and rinse to draw out impurities.
2. Blanch the greens briefly in salted boiling water and set aside.
3. Heat a little oil in a pot and saute the garlic and ginger until fragrant.
4. Add the soaked oysters and stir briefly, then add the mushrooms.
5. Add the oyster sauce, soy sauce, sugar, wine, and water or stock.
6. Simmer gently until the oysters and mushrooms are tender. Published recipes using a pressure cooker give about 15 minutes; on the stove, plan for longer, such as an hour or more, until the oysters are soft.
7. Thicken the sauce with a cornstarch slurry, spoon over the greens, and serve.

Because dried oysters, oyster sauce, and soy sauce are all salty, taste before adding any salt.

Other ways to use dried oysters

• Congee: simmer a few chopped soaked oysters with rice for a rich savory porridge.
• Soups: add to pork bone or chicken broth, often with dried mushrooms (see our dried black trumpet mushroom recipes for another way to use them).
• Stir-fries and steamed dishes: slice thinly and cook with ginger and scallions.
• Stuffings and braised pork: common in Cantonese home cooking.

They pair naturally with other dried seafood. See our dried prawns recipes for related ideas.

Buying and storing

Choose dried oysters that look plump, smell clean and briny, and are not moldy, powdery, or sticky. They are usually sold in sealed bags or boxes. Store them in an airtight container in a cool, dry place, or refrigerate or freeze after opening to protect quality. Check the package for storage guidance, and discard anything that smells sour or shows mold.

Drying oysters at home

Home drying of oysters is not a beginner project. Raw shellfish can carry bacteria and viruses, and there is little tested home guidance for drying them safely. If you want to use dried oysters, buying commercially processed ones is the more reliable route. If you do want to experiment, consult a university extension service or national food safety authority first.

Cooking fresh oysters: steam or boil?

Readers often search this alongside dried oysters, so here is a brief, conservative answer. Raw or undercooked oysters can carry harmful bacteria, including Vibrio, which is a particular concern for people who are pregnant, older, or have liver disease or a weakened immune system. Cooking reduces this risk.

• Steaming and boiling both work. Public health guidance generally describes boiling or steaming until the shells open and then continuing to cook for a few more minutes. Discard oysters that do not open during cooking.
• Use live oysters whose shells are closed or close when tapped, and keep them cold.
• Cook to a safe internal temperature. The FDA and USDA recommend 145 F for shellfish.

Common mistakes include overcooking until rubbery, leaving oysters out at room temperature, cooking dead or damaged oysters, and eating raw oysters when you are in a higher-risk group.

Oyster mushrooms are different

Oyster mushrooms are a type of fungus named for their shape and have nothing to do with oysters. Dried oyster mushrooms are sometimes confused with dried oysters in searches. If you are looking for a vegetarian option, oyster mushrooms are commonly eaten cooked and can be a flavorful substitute in some dishes, though the taste differs from dried oysters.