• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 400g clams
  • 4cm piece young ginger, finely shredded
  • 3 cloves garlic, skinned and smashed
  • 400ml water
  • 3/4 tbsp oil
  • 1/2 tsp sesame oil
  • Herbs:
  • 5-6 slices tong kwai
  • 1 tbsp kei chi
  • 6 bird´s eye chilli, smashed lightly
  • Seasoning:
  • 1 tbsp Maggi concentrated chicken stock
  • 2 tbsp Hua Tiau cooking wine (optional)
  • 1/2 tsp sugar or to taste

Instructions

  1. Clean clams well and set aside. Soak tong kwai in 400ml water for 30 minutes.
  2. Heat oil and sesame oil in a wok. Fry ginger, garlic and chilli until fragrant. Add the soaked tong kwai together with the stock. Put in the kei chi and bring to a boil. Simmer for 8-10 minutes over medium-low heat.
  3. Add the clams and cover the wok. Cook until the clams have opened up. Add seasoning to taste and serve immediately.

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