• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 1 People
  • Difficulty Normal
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Recipe Description

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.


Recipe Ingredient

  • 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
  • Seasoning
  • 1/2 tsp pepper
  • 1/2 tsp chicken stock powder
  • salt and sugar to taste
  • Garnishing
  • chopped spring onion

Instructions

  1. Soak clams in a bowl of clean filtered water for about 25 to 30 minutes to remove any impurities. Rinse and drain well.
  2. Heat sesame oil in a pan. Fry ginger until fragrant. Add tong kwai slices, kei chi and bird’s eye chillies. Toss briefly.
  3. 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.
  4. Serve hot, garnished with spring onion.

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