The sweet and briny taste of clams will bring smiles all around.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 300g clams
- 1 tbsp sesame oil
- 1 heaped tbsp shredded ginger
- 5g tong kwai (Angelica root) slices
- 2 tbsp kei chi (goji berries)
- 5 bird’s eye chillies
- 400ml fresh chicken stock
- 2 tbsp Shao Hsing rice wine
- 1/2 tsp pepper
- 1/2 tsp chicken stock powder
- salt and sugar to taste
- chopped spring onion
- Soak clams in a bowl of clean filtered water for about 25 to 30 minutes to remove any impurities. Rinse and drain well.
- Heat sesame oil in a pan. Fry ginger until fragrant. Add tong kwai slices, kei chi and bird’s eye chillies. Toss briefly.
- Add the clams and seasoning, and pour in the chicken stock. Bring to a boil over high heat. Cook until clams open up. Splash in the rice wine and turn off heat.
- Serve hot, garnished with spring onion.