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This is a staple among Chinese people all over Malaysia. It’s a seafood Chinese soup mainly made from fresh clams ginger and Chinese rice wine.
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In a pot, heat up water till boiling and add in ginger and clams.
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Add salt and pepper into the pot. Cook for 3 minutes and serve with spring onion and chilli as garnish.
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Tip
Cook the clams for maximum 3 minutes - don’t overcook it or the clams can be quite rubbery.
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