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Lobster, Chiu Chow Style
Soups and Congees
|Lobster, Chiu Chow Style|
1 lobster steamed for ten minutes, meat removed from their shells, the tail cut into two-inch pieces
1 Tablespoon vegetable oil
6 large slices of fresh ginger, peeled
3 scallions, white part only, sliced on an angle
1 teaspoon sugar
½ teaspoon coarse salt
1 teaspoon sesame oil
1/2 cup chicken broth
1 Tablespoon cornstarch
6 ounces rice noodles, cooked until soft, then drained and tossed with one tablespoon sesame oil
6 bowls hot chicken broth or stock
1. Heat wok or fry pan, add the oil, and fry the lobster pieces for no more than one minute, then remove them from the pan and set them aside.
2. Put oil in a clay pot and add the ginger and scallions, salt, and scallion pieces and stir once or twice before adding the salt and the sesame oil.
3. Mix chicken broth and the half cup cornstarch, stir in the pieces of lobster and the cooked noodles. Give every one a bowl of hot broth, and a long-handled fork, help them to take pieces of lobster from the clay pot to eat with their broth.