Recipe Ingredient
- 600g clams
- 1 tbsp sesame oil
- 3 slices tong kwai
- 1 tbsp kei chi
- 1 tbsp shredded ginger
- 5 bird's eye chillies, diced
- 300ml chicken stock
- Seasoning
- 1 tbsp Shao Hsing Hua Tiau wine (optional)
- ¼ tsp sugar or to taste
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Soak clams in salted water for 15-20 minutes to remove any excess dirt and mud. Rinse under running tap water and drain well.
- Heat sesame oil in a wok and sauté ginger and bird´s eye chillies until fragrant. Pour in chicken stock and add tong kwai and seasoning. Cook for 6-7 minutes.
- Put clams on a deep heatproof dish. Pour the sautéed ingredients over. Sprinkle over kei chi and steam over rapid boiling water for 8-10 minutes or until all the clams have opened.
- Serve at once.
