Clams And Chicken In Drunken Soup


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


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


Rinse clams thoroughly and soak in clean water for 10-15 minutes. Wash and rinse again.

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.

Bring water to a boil. Transfer the steamed chicken to the boiling water. Add kei chi, clams and seasoning.

Cook for 2-3 minutes or until the clams open up. Once the soup comes to a boil add the wine.

Dish out and serve.


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