Blanched king clams with broth

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  • 12 king clams

  • 160g fresh asparagus

  • 160g Chinese ham

  • 1/2 old chicken

  • 800g pork ribs

Healing Effect

  • Nourish the skin, the "yin", supplement the deficiency of body fluid and anti-aging.


  1. Wash and blanch the old chicken and the ribs, then put them together with ham and water, stew for 3 hours under low heat to make broth. When the soup is done, remove the grease and season to taste.

  2. Thinly slice the clams and clean them. Peel and cut the asparagus.

  3. Blanch the asparagus with the broth, then put in the clam slices. Serve immediately when cooked.

Practical Tips:

  • Choose king clams purple in colour.


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