Source of Recipe
Master Chef Don's 2008 Collection
List of Ingredients
100g chicken meat
water chestnut powder
Scald the clams in boiling water, then decorticate them.
Knife the chicken meat into mousse, mix it with salt, gourmet powder, rice wine, and water chestnut powder.
Then put the mixture together with the clam meat in the clam shells.
Steam them in a food steamer for 5 minutes.
Place them in a large bowl and put chicken soup paste, shredded ham, and coriander on them.