Ingredients: 30 clams or 600g of clams, 187.5g mince, 1 Chinese cabbage or 600g Chinese cabbage
Seasoning: 1tsp salt, 1/2 tsp sugar and ginger juice
Method:
1.Soak the clams in salt water for 30 minuets to let it spilt the sand out. Clean the shell of the clams.
2.Place the clams in boiling water until the shell is opened.
3.Finely chop the mince into paste form, add in ginger juice and combined well. Stuff the mince into the clam.
4.Wash the cabbage with water and then cut into about 3 to 4 finger width pieces.
5.Heat 3tbsp oil in a wok, stir fry the cabbage until soft, and then add salt, sugar to season it well. Layer the cooked cabbage at bottom of the clay pot, place the stuffed cam at top and cover the pot. Simmering for 20 minutes with low heat.