chinese people love soup. unlike western style soups, they prefer theirs to be clean and light in taste…. definitely no cream or butter, or any dairy product for that matter. a very simple yet common soup is tofu with cilantro in a chicken broth. usually a century egg is thrown in there for protein, though it doesn’t add much to the flavor. so instead of the dark fermented egg, we substituted it with clams! this is a tasty broth that cooks in less than 10 minutes.
fresh clams 2 lbs (1 kg)
tofu 1 brick
chicken stock 2 cups (480 ml)
cilantro 1 bunch
green onion 1 bunch
white wine 1/2 cup ( 120 ml)
garlic, shallot, and ginger a little bit of each
- wash the clams and soak them in cold water for at least 15 minutes
- add oil to a pot and turn heat on high. toss in the garlic, shallot, and ginger to lightly brown
- throw in the clams and stir for a minute
- add the white wine and chicken stock, bring to a boil
- throw in the cilantro, green onion, and tofu
- turn down heat to simmer
- clams are cooked when they open
clean and soak the clams
refreshing and light
commentaries
jun:
for more flavor, try adding some pork meat or dried shrimp to the soup for extra body.
priscilla:
don’t eat the clams that do not open. they have gone bad. unless you want a detox 😉
Homemade in Hong Kong 