Oyster Pot Rice in Clam Sauce

Posted by XO-Admin 26/03/2019 0 Comment(s) Classic Series,All Receipes,
 

 

Ingredients

Hiroshima frozen oyster

8 pcs (LL size)

Rice 

2 Cup

Spring onion 

20g

Seasoning

Mrs. So's Clam Meat Sauce 2 tbsp
Fish sauce  1 tbsp
Light soy sauce 1/2 tbsp
Chinese yellow wine 1 tbsp
Water 100ml

Procedures:

  1. Defrost oyster in water then sprinkle 1 tbsp salt
  2. Drain water serval time to remove dirt, oyster is very soft, avoid washing directly under water.
  3. Put oyster into a small pan then add fish sauce, light soy sauce, Chinese yellow wine and water then boil 1-2 minutes under medium heat until oyster is 70% cooked. 
  4. Drain the oyster cooking liquid into grain cut then add water to make water to 320 ml.
  5. Prepare a pot then add on rice, oyster cooking liquid and Mrs. So’s clam sauce then stir well, cook under medium heat until bubbling, stir well again to avoid sticking.
  6. Cover with lid, cook under low heat for 15 minutes.
  7.  Place oyster on the rice then add Mrs. So’s clam sauce on the top of oyster, then cover with lid, cook 1 minute under medium heat, then change to low heat for 2 minutes, then off heat for 5 minutes, sprinkle some spring onion to taste.