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

Recipe Ingredient

  • 600g clams
  • 1 tbsp sesame oil
  • 3 slices tong kwai
  • 1 tbsp kei chi
  • 1 tbsp shredded ginger
  • 5 bird's eye chillies, diced
  • 300ml chicken stock
  • Seasoning
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • ¼ tsp sugar or to taste
  • 1/8 tsp salt
  • 1/8 tsp pepper


  1. Soak clams in salted water for 15-20 minutes to remove any excess dirt and mud. Rinse under running tap water and drain well.
  2. Heat sesame oil in a wok and sauté ginger and bird´s eye chillies until fragrant. Pour in chicken stock and add tong kwai and seasoning. Cook for 6-7 minutes.
  3. Put clams on a deep heatproof dish. Pour the sautéed ingredients over. Sprinkle over kei chi and steam over rapid boiling water for 8-10 minutes or until all the clams have opened.
  4. Serve at once.

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