Sea Clams in Fermented Rice Wine Broth

Name: Sea Clams in Fermented Rice Wine Broth
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 300 g cleaned sea clam meat; 1 g minced ginger; 25 g fermented rice wine lees; 50 g Shaoxing wine; 10 g sugar; 25 g light soy sauce; 5 g MSG; 1000 g chicken broth; 50 g peanut oil

A Fujian-style soup dish prepared by cooking fresh sea clams seasoned with aromatic fermented rice (zao) sauce, featuring a rich, mellow fermented rice fragrance and tender, juicy clam meat.

20 min

Easy

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Ingredients

cleaned sea clam meat 300 g

minced ginger 1 g

fermented rice wine lees 25 g

Shaoxing wine 50 g

sugar 10 g

light soy sauce 25 g

MSG 5 g

chicken broth 1000 g

peanut oil 50 g

Instructions

Sauté the aromatics

Place a wok over high heat, add the peanut oil and heat to about 70% hot, then add the minced ginger and fermented rice wine lees and stir-fry briefly.

Season the broth

Add the Shaoxing wine, sugar, light soy sauce, MSG, and 1000 g of chicken broth, and bring to a boil.

Blanch the clams

Drop the sea clam meat into the boiling broth to blanch until just cooked through, immediately lift out and arrange on a plate, then ladle the broth over the top to serve.