Ingredients :-
300g Lalal or clams (saok in salt water)
1 tablespoon ginger shreds
2 pips garlic (sliced)
2 chili padi (diced)
300ml superior stock
Seasoning :-
Dash of salt
Dash of sugar
Dash of chicken stock granules
Dash of pepper
Little oyster sauce
2 tablespoons Chinese cooking wine
1. Heat some water in a wok. Scald lalal till shells start to open but are not fully cooked. Dish up at once.
2. Heat a wok with a drizzle of oil. Sauté ginger shreds and garlic.
3. Add in chili padi and no.(1). Stir-fry well, add in superior stock and seasoning.
4. Taste and adjust, dish up once it has come to a roaring boil. Serve with white rice.
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