Stir- Fried Clams with Tou Cheong sauce is a savoury dish that is very appetising especially when paired with a bowl of steaming hot white rice. After closing my kitchen for nearly a month, I finally opened it again and prepared this Chinese dish for my family. We were on holiday for quite. bit and thus had been missing Chinese food very much. So after I had managed to deal with my jet-lag, I prepared this dish. And yes, all of it was gobbled up immediately. The slightly sweet and salty sauce is simply irresistible, enough that anyone would definitely be willing for another helping of rice.

Ingredients

• 1 kg Clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
• 15g minced garlic
• 10g sliced ginger
• 10g koo chai (Chinese chives) – cut into 2 inches long, alternatively you can use spring onion
• 1 long red chili (chopped)

Sauce (mix it all together)

• 35g tou cheong
• 60g water
• 25g sugar
• 15g Hua tiao Chiew
• 5g sesame oil
• 20g premium soy sauce (Jiang Qing, 醬青)
• 10g potato starch

Garnish

• Chinese Parsley

Method

• In a heated wok, drizzle 2 tablespoon of oil, stir fry the garlic, koo chai, red chili and ginger at medium high heat for about a minute.
• Add the clams and continue to stir-fry it for a minute
• Set the fire to medium low, Add in sauce mixture, and continue to stir it until all the clams are open and the sauce boils.
• Turn off the heat, serve and garnish it with Chinese Parsley