Steamed Clams In Superior Stock


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

1 tbsp Shao Hsing Hua Tiau wine (optional)
¼ tsp sugar or to taste
1/8 tsp salt
1/8 tsp pepper


Soak clams in salted water for 15-20 minutes to remove any excess dirt and mud. Rinse under running tap water and drain well.

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.

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.

Serve at once.

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