Clams with Sweet Yellow Glutinous Rice Wine and Goji Berry Broth (Drunken Lala) | BIG Bites MY

 

Clams with Sweet Yellow Glutinous Rice Wine and Goji Berry Broth (Drunken Lala)

This is a perfect dish for cold, rainy evenings. It is quick and easy to prepare. Then you can slowly pick through the clams and lap up the sweet, alcoholic broth.  This dish is SO EASY LAH to prepare. The recipe shown here feeds one to two; just double up accordingly if you are cooking for more. It is nice to have this dish with a bowl of steaming hot rice. Make a bit more broth and it is just as good with noodles in it!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 10 minutes + 1 hour (soaking time) 

Cooking time: 10 minutes 

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 thumb-sized ginger
• 1 tablespoon groundnut oil
• 1 tablespoon goji berries / wolfberries
• 1/2 teaspoon salt
• 30ml (1/8 cup) water
• 80ml (1/3 cup) yellow glutinous rice wine
• 1 Thai chili
• A few stalks of coriander
• Lala / clams:
• 400g lala / clams
• 1 teaspoon salt
• 1500ml water (for soaking)

Method:

1. Lala / clams:
• Place clams in a basin. Add salt and water, and let the clams soak in the salt water for an hour or two.
• After an hour or two, remove the clams from the salt water soak. Drain and discard any clams that remain closed.
2. Scrape off the ginger skin. Rinse and julienne ginger.
3. Smash Thai chili to release flavor. (You can also opt to cut it up into 5mm lengths).
4. Pluck off the coriander leaves and cut the stalks into 1-inch lengths
5. Heat up groundnut oil over MEDIUM LOW heat. Add julienned ginger and saute until aromatic.
6. Add coriander stems and saute until fragrant
7. Add water and Thai chili. Let it simmer for a while.
8. Add clams and toss quickly to combine
9. Add salt, yellow glutinous rice wine, and goji berries
10. Put the lid on and let it cook for about 1 minute over MEDIUM LOW heat
11. Stir quickly to combine the ingredients. Taste and flavor to your liking.
12. Add in coriander leaves. Toss quickly to combine, and it is ready to be served.
13. Plate up and discard any clams that remain closed after cooking. Garnish with a sprig of coriander before serving.

Notes:

• Before cooking: Discard any clams that don't move and those that remain closed after soaking. They are generally dead clams.
• After cooking: Discard any clams that remain closed after cooking. They are generally dead clams.
• If you do not like the sweet glutinous yellow rice wine or it is unavailable where you are, you can always replace it with an alcohol of your choice, like Shao Xing Wine or brandy. Just adjust the quantity according to your preference. For those who do not consume alcohol, it can be replaced by a similar quantity of broth or water.