2 tablespoons chicken bouillon granules
2 medium onions, sliced into 2 wedges
4 cloves garlic, minced
1/2 cup water
4 (10 ounce) cans minced clams, drained
1 cup chopped fresh mushrooms
1 cup chopped green onions
2 tablespoons soy sauce
5 tablespoons vegetable oil
1/2 teaspoon rice vinegar
2 teaspoons oyster sauce
1 teaspoon red wine vinegar
1 pinch black pepper
2 fluid ounces chicken broth
In a large skillet, lightly saute the onion slices in the water until lightly browned. Stir in the garlic, then add the clams. Cook over low heat, stirring occasionally, until the water is completely absorbed.
Place the water into a medium bowl and add the mushrooms and stir them all together. Stir in the onions, bay leaves, green onions, soy sauce, oil, vinegar, oyster sauce, red wine vinegar, and pepper.
When the mixture is thick, mix in the chicken broth and add to the skillet/broil. Spoon mixture into each muffin cup, filling for each cup about halfway. Allow to cook another minute in the preheated oven before removing from pan. Serve hot over hot rice and stir stir again before serving.
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