Wednesday, July 1, 2015

Oyster Sotanghon (Vermicelli)

This is a variation of my usual dry-type sotanghon (soy bean vermicelli).  Oyster is a favorite of ours so whenever we find fresh, big, plump ones, we grab them!

For this, here is recipe:

about 500 grams shucked oysters, drain but reserve the oyster liquor.

1 thumb ginger, sliced thinly
1 large onion, minced finely
1 to 2 stalks of leeks, sliced at a diagonal, white and green parts separated

200 grams boneless chicken breast, sliced into strips
200 grams suahe/fresh shrimp, shelled
100 to 200 grams straw mushrooms (as preferred)
fish tofu, sliced

1 tablespoon glutinous rice wine
2 to 4 tablespoons premium oyster sauce
1 tablespoon dark soy sauce
2 to 3 tablespoons light soy sauce
3/4 cup water or chicken stock, including the reserved oyster liquid, more or less
salt and pepper, to taste

3 bundles of sotanghon, soaked in water to soften, then drained

Saute half the ginger then flash fry the oysters.  Do not overcook!  Remove and set aside.

Add more oil to the pan if necessary and saute the onions and the white part of the leeks until fragrant.  Throw in the chicken slices.  Cook until almost done.  Add the shrimp and straw mushrooms.  Splash with rice wine.  Add the sliced fish tofu.

Season with oyster sauce and soy sauces. Add the liquid (adjust accordingly, sometimes up to 1 cup of liquid is needed so that the dish is not to dry)

When the mixture boils, add in the sotanghon.  Cook until the liquid is absorb (but it is nicer that the sotanghon is still firm). Adjust seasonings according to taste.

Place the oysters on top and garnish with the green part of the leeks.  Serve while hot!  (This is where a ceramic hot pot pan or a stovetop safe glass dish is convenient...)

Fresh scallops can be used instead of oysters.

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