Ingredients
- 7 wide by (inches)
- 6 shrimp
- 4 eggs
- 3 deep with sloping sides to steam this egg dish (inches)
- 2 chives in the bottom
- 1 ceramic souffle dish
- 1/2 baby clams (canned whole)
- 950 gr heat-proof bowl
- 300 ml low-sodium chicken broth
- 120 ml juice from clams (canned)
- 22 gr chinese garlic (chopped)
- 5 ml soy sauce (light)
- 5 ml oyster sauce
- 5 ml oil
- 5 ml rice wine
- 1 gr sugar
sieve over the clams. Bring the water in a steamer to a boil over high heat. Place the bowl on a rack above the boiling water. Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set. Carefully remove cover from steamer, and scatter the shrimp on top of the custard. Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean. Carefully remove bowl from the steamer. Drizzle with oyster sauce and garnish with remaining chives. Spoon over rice. Serve hot. Serves 4 to 6. PER SERVING: 90 calories, 10 g protein, 2 g carbohydrate, 5 g fat (1 g saturated), 160 mg cholesterol, 186 mg sodium, 0 g fiber. From an article by Joyce Jue, San Francisco Chronicle, 0.010869565217391.