Braised Conch in Soy Sauce
Tender and bouncy conch meat coated in a rich savory-sweet soy sauce glaze. This classic Chinese braised dish perfectly combines the umami of seafood with deep soy flavors, making it an impressive dish for family meals or banquets.
Ingredients
14 items- Fresh conch (in shell) 2.2 lbs (1 kg)
- Ginger 20 g
- Scallion 1 stalk
- Garlic 5 cloves
- Dried chili peppers 2
- Star anise 2
- Cooking wine (Shaoxing wine) 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar (or white sugar) 20 g
- Broth or water 200 ml
- Salt To taste
- Cornstarch 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Scrub the conch shells clean with a brush. Blanch them in boiling water for about 1 minute, then immediately cool under cold running water. Using a chopstick or small knife, pry off the operculum and remove the meat. Discard the innards and any sandy parts. Rub the meat with 1 teaspoon of salt to remove slime, rinse thoroughly, and drain. Slice the conch meat into thin rounds about 0.5 cm (1/5 inch) thick.
Peel and slice the ginger, cut the scallion into sections (separate white and green parts), crush the garlic, cut the dried chili peppers, and prepare the star anise. Mix the cornstarch with 2 tablespoons of water to form a slurry and set aside.
Heat a wok or pan over high heat, then add the cooking oil. When the oil reaches about 150°C (300°F), reduce to low heat. Add the ginger slices, scallion white sections, garlic, dried chili peppers, and star anise. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Increase the heat to medium-high and add the sliced conch meat. Stir-fry quickly for about 40 seconds until the edges start to curl and the meat turns opaque. Splash in the cooking wine and toss well to eliminate any unpleasant odors.
Add the light soy sauce, dark soy sauce, and rock sugar. Reduce the heat to medium and stir-fry for about 1 minute, making sure each slice is evenly colored. The sugar should dissolve and the sauce should start bubbling at the bottom.
Pour in the broth or water and bring to a boil over high heat. Skim off any foam, then reduce the heat to low, cover the wok, and simmer for 15-20 minutes, stirring 2-3 times during cooking, until the liquid has reduced by half and the conch is tender yet still slightly firm when pierced with chopsticks.
Remove the lid and taste the sauce; adjust with a little salt if needed (remember the soy sauce already provides saltiness). Turn the heat to high, then give the cornstarch slurry a stir and pour it in along the edge of the wok while stirring vigorously. Cook for about 30 seconds until the sauce thickens and glazes the meat. Drizzle a little sesame oil if desired. Turn off the heat.
Transfer the braised conch to a preheated serving plate, garnish with the reserved scallion greens or a little cilantro, and serve immediately. Best enjoyed hot.
Tips
1. Do not over-blanch the conch, as it will become tough. 2. Slice the conch meat evenly to ensure consistent cooking. 3. The simmering time can be adjusted depending on the tenderness of the conch; if using a pressure cooker, reduce to 5 minutes. 4. Use a thin starch slurry to coat without being heavy. 5. Increase dried chili peppers for a spicier version.
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