Steamed Hokkaigi with Vermicelli and Minced Garlic (蒜蓉粉絲蒸北寄貝)
2
20 minutes
6 minutes
Chinese
Mains
A simple yet delicious seafood dish every family in Hong Kong must have cooked, probably because fresh seafood is available in almost every wet market and even some supermarkets in Hong Kong. This is the best way to enjoy fresh seafood.
Usually this dish is made with scallops, razor clams, or squid. But hokkaigi is now my new favourite.
Ingredients
Hokkaigi 4 pcs
Vermicelli 50g
Garlic 1 clove
Chicken Stock 200ml
Directions
Soak vermicelli in water for 10 minutes or until soft. Skin the garlic and mince.
Cut vermicelli into approximately 10cm in length. Cook in chicken stock for 5 minutes.
Put vermicelli on hokkaigi and top with minced garlic. Steam for 6 minutes on high steam. Adjust steaming time depending on size of hokkaigi.
Done!