Tuesday, February 14, 2017

Instructions to make Chili and Garlic "Well off" Clams

On account of their typical implications, certain dishes are eaten amid the Chinese New Year. These fortunate nourishments are served amid the 16-day celebration season particularly New Year's Eve, which is accepted to bring good fortunes for the coming year.

In this video, School of Wok Founder Jeremy Pang exhibits how to make Chili and Garlic "Well off" Clams – a dish from his cookbook Chinese Unchopped - An Introduction to Chinese Cooking.

"When considering Hong Kong, a great many people picture a major, occupied, high rise filled city, yet I instantly envision (and can even practically taste) a mammoth bowl of bean stew and garlic mollusks, delighted in while sitting by the seafront of Sai Kung harbor.

"Spotted with angling water crafts, Sai Kung is only low-ascent houses, shorelines, and eateries brimming with crisp fish – a remarkable difference to cutting edge Hong Kong," said Jeremy.

"The Chinese jump at the chance to feel that shellfishes look like old gold bouillons, and thusly speak to great riches, which is the reason this dish is eaten a ton amid Chinese New Year," he included.

Serves: 2–4 with side dishes

Planning time: 15 minutes

Cooking time: 5 minutes

500g new mollusks

2 garlic cloves, finely hacked

5 cuts ginger, finely hacked

2 new red chillies, seeded and hacked

Little modest bunch of new coriander sprigs

1 tablespoon vegetable oil

The Sauce

1 teaspoon stew bean sauce

4 tablespoons Shaoxing rice wine

4 tablespoons water

1 tablespoon light soy sauce

½ teaspoon dull soy sauce


Deal with the mollusk shells, disposing of any that don't close when tapped tenderly.

Wash the mollusks completely by running them under a chilly water and flushing them 3 or 4 times, then place the shellfishes in a blending dish.

Finely hack the garlic, ginger, chillies and coriander. Combine the sauce fixings in a little bowl or ramekin.

Assemble your WOK CLOCK; put your garlic at 12 o'clock, then orchestrate the ginger, chillies, mollusks, sauce bowl and coriander clockwise around your plate.


Warm the oil in a wok over a medium warmth, then include the bean stew, garlic and ginger and panfry for 20–30 seconds until fragrant.

Increment the warmth to high and add the shellfishes to the wok, then promptly pour over the sauce and convey to an energetic bubble. Cover with a top and cook for 3–5 minutes, shaking sporadically, until the shellfishes have opened up. A few mollusks may in any case stay shut subsequent to cooking – dispose of any that haven't opened after this time.

Tip the mollusks into a huge bowl, mix in the coriander leaves and serve.

Swapsies: Chili Bean Sauce is made basically of minced aged wide beans, stew and garlic. On the off chance that you can't discover it, mix together 3 crisp substantial red chillies, 2 garlic cloves, and 1 tablespoon of tinned margarine beans alongside 1 tablespoon of the brackish water arrangement from the spread beans for a nearby substitution.

Tip: As with all fish, the most imperative tip here is not to overcook the mollusks –remember to control the warmth of your wok by shaking it when required, to cook them simply through, however no more.