Steamed Clam and Grain Rice in Garlic
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Multigrain rice is rich in soluble fiber which helps lowers blood cholesterol and boost metabolism."
Ingredients (Serve 4):
| Short Necked Clam | 4 pieces (4 taels) |
| Assorted Rice (raw)(Black glutinous rice, glutinous rice, brown rice, pearl barley, pearl rice) | 4/5 cup |
| Water | 3/4 cup |
| Chinese Kale | 375 gm (10 taels) |
| Minced Garlic | 1 teaspoon |
Seasonings:
| Salt | 2/3 teaspoon |
| Sugar | 1/3 teaspoon |
| Corn starch | 1/3 teaspoon |
Cooking Method:
| 1. | Open clams with a knife and discard top shell. Slightly slice the meat once. Rinse and set aside. |
| 2. | Rinse assorted rice. Add water and 1/3 teaspoon of salt. Steam for 2 hours and set aside. |
| 3. | Bring water to a boil. Blanch Chinese kale until done. Set aside. |
| 4. | Add 1/3 teaspoon of salt, sugar, cornstarch and minced garlic to the clams. Steam for 3 minutes. |
| 5. | Top assorted rice with the clams. Serve Chinese kale on side. Done. |
This recipe is provided by Dragon King Restaurant.
Extract from CookSmart, Issue 12
