No Cantonese style restaurants can claim to be real Cantonese unless it offers clay pot entrees on the menu. Delicious ingredients, braised to perfection, served sizzling hot in a clay pot in front of you. Great when the weather turns cold. There are many different clay pot entrees available. This dish uses oyster, roast pork and tofu braised in a sauce made with chicken broth, brown bean sauce, oyster sauce and soy sauce.
Dedicated to pcbilly.
Picture of the finished dish:
Serving Suggestion: 2 to 3
Main ingredients: (From left, clockwise) 2 jars of fresh oyster (about 6 oysters in each), 5 to 6 stalks of green onion, a handful of cilantro, Cantonese roast pork (about 1/2 lb), ginger (about 2 inches in length), 10 cloves of garlic, 1/2 package (2 pieces) of fried tofu.
Note: If you don't have Cantonese roast pork, you may use regular pork. Cut in slices and marinate with some soy sauce, ground white pepper and ShaoHsing cooking wine first.
Cut the roast pork into smaller, bite size. Keep the fat and skin.
Cut the fried tofu into smaller pieces.
Trim off the ends of the green onions. Cut into 1 inch long pieces. Peel the ginger. Cut into thin slices. Cut the cilantro into 1 inch long pieces. Peel the garlic but leave them whole. For big size garlic, cut into halves. (Better to use smaller, whole garlic)
Pour the oyster on to a strainer. Wash off impurities. Strain off excess water. Sprinkle a pinch of salt on top (suggest: 1/2 tsp).
Use a wok/pan, set stove to high. Add a generous 6 tblsp of cooking oil (or frying oil). Wait for a few minutes until the oil heats up before frying.
Pour about 1/4 cup of corn starch on a flat plate. Dust each oyster with corn starch evenly on both sides.
Shallow-fry the oyster on the pan until both sides are slightly browned.
It may take 1 to 3 minutes to brown each side.
Remove the cooked oyster and set aside on a plate.
Pre-heat a clay pot over high stove setting. It takes about 5 minutes.
Add 2 tblsp of cooking oil. Add all whole garlic. Wait until all garlic cloves turn brown.
Add 1 tsp of brown bean sauce. Add a pinch of salt (suggest: 1/4 tsp). Dash in 2 tsp of ShaoHsing cooking wine. Immediately add ginger slices, 1/2 portion of green onions (the white portion). Stir and sautee for one minute.
Add the roast pork. Brown the pork slightly (for about 3 minutes).
Add tofu, 1/2 cup of chicken broth, 1/4 cup of water, 2 tsp of sugar, 2 tsp of oyster sauce, 1 tsp of dark soy sauce. Stir well. Bring the mixture to a boil. Reduce stove setting to around medium to medium-low. Continue to braise with lid on for 10 minutes.
This is how it looks after 10 minutes. Add corn starch slurry to thicken the sauce to the right consistency (suggest: 2 tsp of corn starch with 2 tsp of water, adjust).
Re-add the oyster and the rest of the green onions and cilantro. Continue to cook for about 5 minutes with lid on.
This is how it looks when ready to serve.
Finished. Serve with the ingredients sizzling hot.
Edited by hzrt8w, 24 November 2005 - 12:45 AM.