Chinese cuisine

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Stir-Fry Clam with Chinese Doughnut Stick | Chef John’s Cooking Class

Name: Stir-Fry Clam with Chinese Doughnut Stick | Chef John’s Cooking Class
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese-Huaiyang
Ingredients: 8 oz. Sponge gourd (Loofah); 8 oz. Clam; 3 oz. Chinese doughnuts sticks (can be purchased at Chinese supermarkets); 0.5 oz. Ginger slices; 0.5 oz. Green onion, diced; 1 tbsp. Goji berry; 1 tbsp. [Seasoning] Chef made aroma oil; 0.33 cup [Seasoning] Water; 1 tbsp. [Seasoning] Shaoxing wine; 0.5 tsp. [Seasoning] Sugar; 0.5 tsp. [Seasoning] Salt; 0.25 tsp. [Seasoning] Black pepper, to taste; 1 tbsp. [Seasoning] Water + Corn starch (1:1 ratio) slurry; 2 cup [Chinese Doughnuts] All-purpose flour; 0.5 tsp. [Chinese Doughnuts] Salt; 1 tsp. [Chinese Doughnuts] Baking powder; 0.5 tsp. [Chinese Doughnuts] Baking soda; 1 tsp. [Chinese Doughnuts] Cooking oil; 1 cup [Chinese Doughnuts] Water

Chef John Zhang

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Stir-Fry Clam with Chinese Doughnut Stick | Chef John’s Cooking Class

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Clam with sponge gourd combines the clam’s seafood flavor with the sponge gourd’s sweetness and tender texture. Chef John made a little modification upon this traditional dish and turns it tastier with a better mouthfeel.

Recipe

PRE TIME: 5 min

COOKING TIME: 15 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

8 oz. Sponge gourd (Loofah)
8 oz. Clam
3 oz. Chinese doughnuts sticks (can be purchased at Chinese supermarkets)
0.5 oz. Ginger slices
0.5 oz. Green onion, diced
1 tbsp. Goji berry
1 tbsp. [Seasoning] Chef made aroma oil
0.33 cup [Seasoning] Water
1 tbsp. [Seasoning] Shaoxing wine
0.5 tsp. [Seasoning] Sugar
0.5 tsp. [Seasoning] Salt
0.25 tsp. [Seasoning] Black pepper, to taste
1 tbsp. [Seasoning] Water + Corn starch (1:1 ratio) slurry
2 cup [Chinese Doughnuts] All-purpose flour
0.5 tsp. [Chinese Doughnuts] Salt
1 tsp. [Chinese Doughnuts] Baking powder
0.5 tsp. [Chinese Doughnuts] Baking soda
1 tsp. [Chinese Doughnuts] Cooking oil
1 cup [Chinese Doughnuts] Water

Directions:

Step 1

Peel sponge gourd and cut into 2-inch long cylinders. Cut lengthwise into wedges; then soak in cool water.

Step 2

Make Chinese doughnut sticks. (This step is optional and will take about 2 hours and 35 minutes in addition; you can buy them at Chinese supermarkets near you. )

Step 2-1

In a mixing bowl, mix all the dry ingredients and cooking oil, and add water to make a dough.

Step 2-2

Wrap it in a plastic wrapper. Let it rest for 15 minutes.

Step 2-3

Unwrap the dough, coat the dough with oil while kneading. Wrap it with plastic wrap again and let it rest for 2 hours.

Step 2-4

Dust the cutting board with flour, roll the dough into a rectangle about ¼ inch thick and 6 inches wide on one side. Oil the top. Then cut it into 1.5-inch x 6-inch strips. Stack every two strips together, press the center lengthwise with a chopstick to make the two pieces stick together.

Step 2-5

Heat oil to 400-425°F/200-220°C and fry the doughnut sticks until golden. Turn over occasionally. Take it out and drain.

Step 3

Cut Chinese doughnut stick into about 1-inch long pieces.

Step 3-1

Deep fry at 250-300℉/120-150℃ until crispy.

Step 4

Blanch sponge gourd wedges for about 1 minute; drain and rinse with cold water.

Step 5

In a wok, heat about 2 tablespoons of olive oil; stir fry ginger, green onion, clam and shaoxing wine for about 1 minute. Add about 1/2 cup water, salt, sugar while continually stirring; then add blanched sponge gourd. Keep stirring, and add cooking wine, Goji berry, and ground white pepper. Thicken with slurry. Add Chinese doughnut pieces and mix well.

Step 6

Serve hot.

Final Notes

Chinese doughnut stick, known as Youtiao in Chinese, is light, airy and pleasantly chewy. It is a popular deep fried food. If well fried, it becomes crispy and tasty.