Commonly known as Siong Tong La La, which means Clam in superior soup. Added in Dang Gui herbs for an extra flavour.
Buy fresh clams and your soup will be super sweet and without the fishy smell. Only fresh lala clams is recommended for soup recipe. Otherwise, you will need to cook it spicy curry powder "kam hiong" way.
Ingredients : (serves 2)
500g Hard Shelled Clams
20g Ginger - finely shredded
4pcs Red Dates - seed removed
25pcs Wolfberries
2 slices Dang Gui herbs
1 tbsp Shao Xing Chinese Wine
100ml Chicken Stock
200ml Water
1 small pot of water to blanch clams
Step by Step:
1. Blanched clams in a pot of boiling hot water for about 2 mins or until clams slightly open up. (so that you can easily pry open to rinse the inside of the clams)
2. Put clams under running tap water & open up the clams & rinse it. This is to remove any muddy or dead clams. No need to fully open it. Just open a small gap & you can see it's clean inside.
3. Heat up Queen's Xense Casserole and saute shredded ginger till a bit dry.
4. Add in chicken stock, water, red dates, wolfberries & dang gui herbs & bring to boil.
5. Reduce heat & let it simmer for 15 mins.
6. Add in clams & cook clams for about 2-3 mins with lid covered or until clams fully cooked. Once clams open up, it's already cook. While some might need longer time to cook, you can remove those that already open up to prevent over-cooked. Once all cooked, put them back in the soup.
7. Finally add Shao Xing Chinese Wine. *Add salt if necessary. I don't add in any salt as I'm using packet chicken stock which is already added with salt.
8. Ready to serve hot.
Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my