- Rinse clams thoroughly and soak in clean water for 10-15 minutes. Wash and rinse again.
- Heat sesame oil and fry ginger until fragrant. Add chicken and fry for a while. Dish out onto a heatproof dish. Steam for 20 minutes or until chicken is just tender.
- Bring water to a boil. Transfer the steamed chicken to the boiling water. Add kei chi, clams and seasoning.
- Cook for 2-3 minutes or until the clams open up. Once the soup comes to a boil add the wine.
- Dish out and serve.
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