Savory Egg Custard with Clams and Shrimp
soy sauce, light
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.
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.