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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Eggs Chinese Ceideburg 2, Chinese, Seafood 4 Servings

INGREDIENTS

1/2 c Juice from canned clams
1 1/4 c Low-sodium chicken broth
1 t Oil
1 t Rice wine
1 t Light soy sauce
1/4 t Sugar
pn White pepper
4 Eggs
1/2 c Canned whole baby clams
3 T Chopped Chinese garlic
chives or green onions
6 Shrimp, shelled deveined
1 t Oyster sauce

INSTRUCTIONS

This steamed egg dish exemplifies the simplicity of Chinese home
cooking it takes about 5 minutes to prepare.  The Chinese use a heat-
proof porcelain shallow bowl 7 inches wide by 3 inches deep with
sloping sides to steam this egg dish.  A 1 quart ceramic souffle dish
or a Pyrex bowl works just as well.  To ensure a smooth, silky
texture, avoid high heat when steaming.  Combine the clam juice,
chicken broth, oil, wine, soy sauce, sugar and  pepper in a saucepan;
bring to a boil.  Remove from heat; cool  completely.  Lightly beat the
eggs in bowl.  Slowly stir the cooled broth mixture  into the eggs
until thoroughly mixed.  Avoid over-beating.  Scatter the clams and 2
tablespoons of the chives in the bottom of a  1quart heat-proof bowl.
Strain the egg mixture through a fine mesh  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, 11/11/92.  Posted by
Stephen Ceideberg; February 22 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 197.3mg
Sodium: 185.5mg
Potassium: 153.4mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 9g


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