Another super simple dish with just few ingredients.
This really looks too simple but it's really flavorful. If you prefer more soupy gravy, you can always add more glutinous rice wine and water.
Ingredients : (serves 2-3)
500g Clams (Lala)
20g Ginger (julienned)
4 tbsp Yellow Wine
8 tbsp Water
Pinch of Salt
Pinch of Sugar
2 tbsp Cooking Oil
Water for blanching Clams
(optional) some Spring Onions for garnishing
It's better to buy this type of clams for making this dish as this clams doesn't have much mud or sand compared to those brownish thin shells clams with patterns. Use fresh clams bought on the same day.
Pardon the color of my yellow glutinous rice wine. It has aged, that's why the color turns darker and browned instead of yellowish. It's still edible anyway. So, if yours is yellowish, you can still use it for this dish.
Step by Step:
1. Blanch clams in a pot of hot boiling water until they slightly open up. I will usually do this step to prevent any dead or muddy clams that spoil the whole plate of dish later on. Once they cracked open up abit, you can check whether it's clean inside. If got mud or sand inside, rinse them under running tap water. Discard those if it's dead and smelly. The rest, just set aside.
2. Heat up oil in the wok. Saute ginger till fragrant.
3. Add in water and glutinous rice wine.
4. Add in the clams, salt & sugar. Cover & let it simmer for about 2 mins or until clams all open up. ( Once clams open up, means it's cooked. You can scoop them up first and leave those unopened ones to cook. This way you won't have overcooked clams, which turns them to become hard & chewy)
5. Dish up & serve hot. (Optional : Garnish with spring onions).
Happy Cooking..