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. 

Ingredients (Serve:3-4)

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

500ml water

Cooking oil

Salt to taste

Handful of wolfberries (but I forgot to put)

A few chilies/bird eye chilies, chopped (I omitted)

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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

 

 

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