Ingredients:1 kg clams
1 onion, diced
4 cloves garlic, minced
2 tablespoons vegetable oil
½ cup Chinese rice wine
5 slices ginger
2 chilies, sliced
½ tablespoon sesame oil
1 sprig spring onion, chopped
1 tablespoon light soya sauce
Method:
1. Soak the clams in salted water for about half an hour to get rid of excess grit.
2. Over medium heat, fry the onion and garlic until fragrant.
3. Add the Chinese rice wine, ginger, chili, clams and sesame oil. Cover with a tight lid until the clams start opening (about 1 minute).
4. Add the spring onion and serve immediately.
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