Hibiscus Sea Clam
A Fujian dish of cooked clam meat slices served over steamed egg white, finished with a pour of hot broth.
Ingredients
sea clam meat (each cut into 2 slices)
600 g
egg white (beaten and steamed)
4
scallion
5
ginger slices
2 slices
Shaoxing rice wine
75 g
salt (added to egg whites)
3 g
clear broth (part added to egg whites, remaining boiled and poured over)
300 g
Instructions
1
Steamed Hibiscus Egg White
Beat egg whites in a bowl, add clear broth (approximately 150 g) and salt, mix well, steam in a steamer for about 7 to 8 minutes to make hibiscus egg white.
2
Boiled Sea Clam Meat
Cut each sea clam into 2 slices, place in a clean pot, add scallion, ginger, rice wine and an appropriate amount of water, cook until 80% done, then remove the clam meat.
3
Plating
Place the cooked clam meat on top of the hibiscus egg white, bring the remaining clear broth to a rolling boil and pour it over to finish.
