Steps

1. Rinse the oysters and pat them dry with paper towels.
   🕒 01:47
2. Season the oysters with a pinch of salt, generous pepper, and a little Cooking Sake (Rice Wine) and let them marinate.
   🕒 01:53
3. Lightly dust the oysters with a tiny bit of Potato Starch. This helps the sauce adhere better.
   🕒 02:23
4. Heat this amount of Toasted Sesame Oil in a frying pan.
   🕒 02:42
5. Add the oysters to the heated pan and lightly sear both sides.
   🕒 02:47
6. Once the oysters puff up, remove them immediately. This puffing indicates they are ready to be taken out.
   🕒 03:08
7. In the same pan, add 1 tbsp finely chopped leek, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic. Sauté over low heat until fragrant.
   🕒 03:27
8. Add 1/2 tsp Doubanjiang (Spicy Bean Paste), a little more Toasted Sesame Oil, and sauté slowly to release its aroma.
   🕒 03:54
9. Combine the aromatics and Doubanjiang, then add 1 tbsp Cooking Sake (Rice Wine), 4 tbsp Chicken Stock, 2 tsp Sugar, and a pinch of Salt. Stir and simmer slightly.
   🕒 04:19
10. Add 1 tbsp Ketchup.
    🕒 05:28
11. Return the seared oysters to the pan and mix with the sauce.
    🕒 05:37
12. Add 1 tbsp Water & Potato Starch Slurry and stir to combine.
    🕒 05:53
13. Drizzle in about 1 beaten egg.
    🕒 06:02
14. Add 1 tbsp Sesame Oil and 1-2 tbsp Chili Oil, increase heat, and quickly stir everything together to finish.
    🕒 06:17