Authentic Asian Sauces
Pickled Clams in Aromatic Vinegar
What you’ll need
Ingredients
- 2 oz. okra
- 3 oz. clam
- 3 oz. razor clam
- 2 oz. preserved duck egg [thickly diced]
- 1 oz. Lee Kum Kee Minced Garlic
- 1 oz. cilantro [chopped]
- ½ oz. bird's eye chilies
Seasoning
- 3 Tbsp. Lee Kum Kee Selected Seasoned Aromatic Vinegar
- 3 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 2 Tbsp. Lee Kum Kee's Premium Oyster Sauce
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
- 3 oz. sugar
- 2 Tbsp. Huadiao wine (3 y.o)
- 2 Tbsp. honey
Made with
Lee Kum Kee products
How to make it
-
Cut okra into smaller segments and blanch, then submerge in an ice-water water and set aside.
-
Blanch clams and razor clams, then soak in ice-water and set aside.
-
Mix all the seasoning and other ingredients together before serving.
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