- 2 cups of oyster flesh
- 3 cups of water
- 1 cup of clam juice
- 1 teaspoon of salt
- 1 clove garlic, minced
- 1 shallot, minced
- 3 slices ginger, minced
- 1/4 cup of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of cornstarch
- 3 teaspoons of water
In a saucepan, put the flesh of oyster, water and the clam juice and bring to boil, simmer over low heat for 30 minutes.
Then add the other ingredients, salt, garlic, shallot, ginger, soy sauce, sugar and cornstarch and stir constantly.
If the mixture clings to the bottom add a little water, simmer for another 5-10 minutes until the liquid is viscous and dark brown.
Strain the sauce through a sieve, to keep the liquid.
Cool, then refrigerate.
The sauce will keep for several weeks in a jar airtight.
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