Yen Can Cook ~ Clams in Superior Soup (Shiong Tong Lala)
Clams in Superior Soup or commonly known as Shiong Tong Lala, is a popular dish in any Chinese Dai Chow restaurants. Clams cooked in spicy herbal broth and served pipping hot with burner underneath is certainly a soul and tummy warmer for recent rainy evening. Ingredients needed are simple and my version was kind of simplified version without Dong Guai (Angelica sinensis) and chili.
1kg clams, cleaned (refer HERE on how to clean the clams)
5-6 slices ginger
3-4 cloves garlic, minced
2 tablespoons Shaoxing wine/cooking wine
Salt to taste
Handful of wolfberries (but I forgot to put)
A few chilies/bird eye chilies, chopped (I omitted)
Step 1: Heat up cooking oil in a skillet, stir fry garlic, ginger, and chilies till fragrant.
Step 2: Add in clams and continue stir fry for 1-2 minutes.
Step 3: Pour in water and simmer for about 2-3 minutes with lid covered or until all of the clam have opened.
Step 4: Add Shaoxing wine and woldberries, season with salt if necessary.
Step 5: Remove from heat and serve.
HAPPY COOKING! #stayhealthy