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Categories:
oil garlic ginger fresh lemongrass with juice chicken broth rockfish shrimp green mussels cabbage leaf oyster sauce Chinese rice wine salt white pepper sesame oil stalks green onions parsley
Viewed: 56 - Published at: 8 years agoIngredients
- 2 tablespoons oil
- 2 garlic cloves, crushed
- 3 fresh ginger
- 3 fresh lemongrass
- 1 quart chopped clams with juice
- 2 quarts chicken broth
- 1 1/2 lbs rockfish fillets, 2 inch pieces
- 1 lb shrimp
- 12 green mussels
- 1/2 head napa cabbage leaf, 2 inch pieces
- 3 tablespoons oyster sauce
- 1 cup chinese rice wine
- salt
- white pepper
- sesame oil
- 2 stalks green onions, shredded
- 1 fresh parsley leaves, Chinese
Method
- In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.
