Ingredients:
2pcs. Alimango jumbo
100g Leeks white part only chopped
30g Garlic and Ginger puree
1pc. Tomato chopped
1 tbsp. Chicken powder, powder seasoning
1 cup Chicken stock
30g Cornstarch dissolved
25g Spring onion chopped
1 jigger Brandy or Chinese wine
1 tsp. Sesame oil
1 tsp. Salt
1 tsp. Pepper
50g Sotanghon
Procedure:
1. Remove shell of alimango, then cut alimango into four pieces, remove aligue; and set aside.
2. Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. Add chicken stock. Cover wok and simmer for 15 minutes or until done.
3. Thicken with dissolved cornstarch and add chopped spring onion. Season to taste.
4. Place on platter and garnish with crispy fried sotanghon on top just before serving.
2pcs. Alimango jumbo
100g Leeks white part only chopped
30g Garlic and Ginger puree
1pc. Tomato chopped
1 tbsp. Chicken powder, powder seasoning
1 cup Chicken stock
30g Cornstarch dissolved
25g Spring onion chopped
1 jigger Brandy or Chinese wine
1 tsp. Sesame oil
1 tsp. Salt
1 tsp. Pepper
50g Sotanghon
Procedure:
1. Remove shell of alimango, then cut alimango into four pieces, remove aligue; and set aside.
2. Sauté garlic and ginger puree, leeks and tomato, then the alimango and flambé with Chinese wine. Add chicken stock. Cover wok and simmer for 15 minutes or until done.
3. Thicken with dissolved cornstarch and add chopped spring onion. Season to taste.
4. Place on platter and garnish with crispy fried sotanghon on top just before serving.
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