Braised Conch in Soy Sauce
Conch meat is braised until tender in a savory-sweet soy sauce mixture. The glossy glaze and rich flavor make it an irresistible main dish.
Ingredients
14 items- Conch meat 300g
- Ginger 1 piece
- Scallion 2 stalks
- Garlic 3 cloves
- Dried red chilies 2
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tbsp
- Sugar 1 tbsp
- Oyster sauce 1 tbsp
- Salt to taste
- White pepper a pinch
- Cooking oil 2 tbsp
- Water starch 1 tbsp
Nutrition
Steps （6 steps）
Rinse and slice conch meat into 0.5 cm thick pieces. Blanch in boiling water for 1 minute until color changes, then drain.
Heat oil in a pan over medium heat. Sauté ginger, scallion, garlic and chilies for 1 minute until fragrant.
Turn to high heat, add conch slices and stir-fry for 30 seconds. Splash cooking wine around the edge.
Add light soy sauce, dark soy sauce, sugar, oyster sauce and white pepper. Stir-fry to coat evenly.
Pour in enough water to cover the conch. Bring to a boil, then simmer covered over low heat for 5 minutes.
Uncover and turn to high heat to reduce sauce. When sauce thickens, taste and add salt if needed. Add water starch, stir until glazed, about 30 seconds.
Tips
Do not overcook conch; brief blanching and simmering keep it tender. Water starch helps the sauce cling to the meat.
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