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

Recipe Ingredient

  • 300g chicken, cut into bite-sized pieces
  • 300ml water
  • 15g shredded ginger
  • 1 tbsp kei chi
  • 500g big clams (kepah)
  • 1 tbsp sesame oil
  • 5 tbsp Shao Hsing Hua Tiau wine
  • Seasoning
  • 1/4 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 1/8 tsp pepper
  • 1/2 tsp chicken seasoning powder or to taste


  1. Rinse clams thoroughly and soak in clean water for 10-15 minutes. Wash and rinse again.
  2. 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.
  3. Bring water to a boil. Transfer the steamed chicken to the boiling water. Add kei chi, clams and seasoning.
  4. Cook for 2-3 minutes or until the clams open up. Once the soup comes to a boil add the wine.
  5. Dish out and serve.

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