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
- Clean clams well and set aside. Soak tong kwai in 400ml water for 30 minutes.
- 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.
- Add the clams and cover the wok. Cook until the clams have opened up. Add seasoning to taste and serve immediately.
