Savory Egg Custard with Clams and Shrimp

1. 1

   This steamed egg dish exemplifies the simplicity of Chinese home cooking it takes about 5 minutes to prepare.

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   The Chinese use a heat- proof porcelain shallow bowl 7 inches wide by 3 inches deep with sloping sides to steam this egg dish.

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   A 1 quart ceramic souffle dish or a Pyrex bowl works just as well.

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   To ensure a smooth, silky texture, avoid high heat when steaming.

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   Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil.

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   Remove from heat; cool completely.

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   Lightly beat the eggs in bowl.

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   Slowly stir the cooled broth mixture into the eggs until thoroughly mixed.

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   Avoid over-beating.

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    Scatter the clams and 2 tablespoons of the chives in the bottom of a 1quart heat-proof bowl.

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    Strain the egg mixture through a fine mesh sieve over the clams.

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    Bring the water in a steamer to a boil over high heat.

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    Place the bowl on a rack above the boiling water.

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    Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set.

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    Carefully remove cover from steamer, and scatter the shrimp on top of the custard.

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    Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean.

17. 17

    Carefully remove bowl from the steamer.

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    Drizzle with oyster sauce and garnish with remaining chives.

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    Spoon over rice.

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    Serve hot.

* Per serving · 4 servings · Values may vary.