{"id":1335,"date":"2003-10-17T11:44:43","date_gmt":"2003-10-17T18:44:43","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=1335"},"modified":"2003-10-17T11:44:43","modified_gmt":"2003-10-17T18:44:43","slug":"savory-egg-custard-with-clams-and-shrimp","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=1335","title":{"rendered":"Savory Egg Custard with Clams and Shrimp"},"content":{"rendered":"<p>1\/2 C. Juice from canned clams<br \/>\n1 1\/4 C.  Low-sodium chicken broth<br \/>\n1 tsp. Oil<br \/>\n1 tsp. Rice wine<br \/>\n1 tsp. Light soy sauce<br \/>\n1\/4 tsp. Sugar<br \/>\nWhite pepper<br \/>\n4 Eggs<br \/>\n1\/2 C.  Canned whole baby clams<br \/>\n3 T. Chopped Chinese garlic chives, or green onions<br \/>\n6 medium Shrimp, shelled, deveined<br \/>\n1 tsp. Oyster sauce<\/p>\n<p>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.  Avoid over-beating.  Scatter the clams and 2 T. 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.<\/p>\n<p>Serves 4<br \/>\n90 calories<br \/>\n5 g fat<br \/>\n0 g fiber<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This steamed egg dish exemplifies the simplicity of Chinese home cooking it takes about 5 minutes to prepare.  The Chinese use a heatproof 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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-1335","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/1335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1335"}],"version-history":[{"count":0,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/1335\/revisions"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}