Wineshark Cooking Class - Stewed Chicken with Clams 清燉雞肉蛤蠣

Ingredients (for 4):

• Chicken steak - 1 piece
• Salt - 1 tsp
• Clams - 200 g
• Leek - 1/2
• Chinese celery - 1
• Oil - 1 tbsp
• Sake - 1/2 cup
• Soy sauce - 1 tbsp
• Water - 2 cups
• Kombu - 5 cm piece

Procedures:

1. Cut the chicken steak into pieces. Marinate with salt.

2. Clean the clams and soak in water to spit out the sand. Clean thoroughly again.

3. Cut the leek diagonally into slices, and cut the Chinese celery into sections of 3 cm.

4. Mix sake, soy sauce, water together. Then add the piece of kombu in.

5. Heat the pot with oil, then add the chicken in to pan-fry for a while.

6. Add the stock and clams in.

7. When the clams start to open up, add the leek in.

8. When the clams are fully opened, add the Chinese celery in. Mix well.

9. Serve in a large bowl.