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You use that. I'm saying. And I'm saying that Chinese Today we're making Fagao Sing Dan. I'm Chef Lance from School of Wok. And I'm Chef Ian from the School of Wok. Today we're making steamed eggs with clams. Fagao Sing Dan. Classic Chinese dish. Where do we start, Lance? We're going to start with steaming some clams. These are some fresh clams I got from fishmonger.
We're going to pre-steam it a little bit just to open up the clams and also release a bit of juice. And we're going to add the juice into the egg mix to steam it into the egg. Like a pudding. So, Lance, some people might be very nervous about buying things like fresh clams. Is there anything you look for when you're buying them? Something that would tell you if they're a bit off or something that says that they're fresh? So, they're always in the bag. Dig bag. I just dig it up and give it a smell. And also when it's a bag full of like broken clams, just don't pick a fresh one. And now we're going to start with slicing some gingers.
Steamed egg is a very, very trendy recipe at the moment, Lance. Is it? It's huge. Everyone is steaming egg. Wow. All the kids. How would you like to cook your eggs? I like to cook my eggs scrambled. I think scrambled is what I do day-to-day. Yeah. Um like really light. I like them runny. I like really runny scrambled eggs. you mind just cook us some jasmine rice? Yes. You never Yeah. Have a steamed eggs without any without rice. So, Lance, I think you've already washed this and measured the water for us.
Perfect. For steaming the clams, also we're going to put in put on some just the bottom bit of the spring onions. Yeah. This is to kind of cover the fishiness Mhm. from the clams. Mhm. In Chinese cooking, we use the spring onions, ginger, this kind of strong aromatic um herbs to cover the fishiness and the odor, let's say, gaminess from the meats. So, our rice is cooking. Is it? It's not Lance that you don't. Okay, the rice is cooking. Now, we're going to pre-steam clams. Clams doesn't need long. About 3 to 4 minutes. If the ones are not open, that means they're dead. That they're not no good. You can just
remove it. And you only add the fresh ones into your steamed eggs. Nice. While it's steaming, I'm going to slice up some garnish, spring onions. For steamed eggs, just crack the eggs into this measuring Yep. jar for me. Yep. The ratio of the egg and water is quite important for this dish. We have about 150 mil of the eggs, and we're going to add in times 1.5 amount of liquid in, which is 225 mil of the liquid Yep. into the egg and beat them together. Nice. I think the thing I always find really interesting about this dish is the amount of water you add to the eggs. Like, it really is like a custard you're making. I think the texture is slightly unusual to Western palate, especially in
this savory context. The idea of being something custardy. That is actually the same from my side when I just moved here. I was really struggling with eating all the toast. I find it too hard. Toast. It hurts your feeling of your mouth. Yeah. Do we need to do anything else here? We've got the eggs ready. The rice is cooking nicely. Just how much Go wild. Yeah. You're going to wish you hadn't said that, Lance. You've got some lovely golden eggs here, Lance. Yeah. So, we've been steaming these for like 5 minutes, 6 minutes.
Nice. Most of them have opened. I'm going to drain the juice. You keep all the juice. That's right. So, in my hand, Lance. So, Ian, would you mind just top up the liquid to a 225 mil for me? So steamy. All right. That's wrong, Ian. That's wrong? It needs to go level. Oh, yeah, it's true. You're so true. I'm just messing with you. I know, you're quite right. You're quite right to say that, Lance. There you go. Amazing. Straight in? Straight in. We don't need to temper?
Give it a bit of mixing. So, while you're mixing, I'm going to pick out all the put in earlier. So, if this doesn't open, I'll just chuck it away. So, in? Yep. Would you mind just pour all these egg mix in there? egg mix in there. Okay. Yep. Usually, people will skim the let's say the bubbles on top for a beautiful smooth surface. Mhm. And today, we're not skimming. No. We're doing it in a dramatic way. Nice. Wait. How do you use these? I'm going to use the blowtorch to remove these bubbles.
Wow. Just for the drama. That was the coolest thing I've ever seen in my life. A blowtorch is always necessary, right? Yeah. Blowtorch on a bamboo Yeah, steamer. Don't try and set fire to anything. And so, Lance, if you are doing this at home and you haven't got a blowtorch, you can just skim it. Which is safer, less dramatic, less cool. Not cool. Yep. going to do, we're going to place all these clamps into the egg mix and make sure they're open pointing up.
Open and pointing up. So, with the shell, yeah? With this thing we're going to add to the surface up to we fully cook them. Going to leave this big one right in the middle there. I was going to say, Lance, I know this cuz we've spoken about this dish before, but there's a particular British dish that you have a fascination with. Yeah. Um tell the people what it is. Which I never have never got to try. Yeah. It's called stargazing pie. Stargazing pie?
Yeah. When I first saw the picture, it reminds me straight of this dish. Nice. this is a Chinese version of stargazing pie. There we go. Episode two in and Lance's cling film school. The important thing is not to fear the cling film. Exactly. Guys, it's important to cling film properly, to cling film safely. If you haven't seen our recent video, we'll leave a link here somewhere. How's that looking, Lance? Happy with the cling film there? Time to stab it. [clears throat] You are in a real bad mood today, Lance.
Lance has had a pretty cool journey to the studio. Now we're going to steam the eels. Yep. Bowl back in place. So, we're going to steam the eels for about 13 14 minutes until they're nicely custardy and silky. The big reveal. Oh, actually another reveal. And another reveal. And then we open the clams. That's the third reveal. Wow. Look at that. Do you want to do the seasoning in? I would love to, Lance, if you trust me to. Of course I do. We've got some He's already measured it all. And some soy sauce just to cover the top.
Maybe not all of them. Yeah. Just some light soy. Okay. Light soy. And we've got two types of aromatic oil here. Got some sesame oil. And a tiny bit of peanut oil. Got garnish. Wow. That looks incredible. Okay Lance, how do we eat this? Just with spoons. Mhm. Or you can just use the shell. The shell? Actually, I'll just use a spoon. It's hot. And a bit of the rice as well? Bit of rice. [snorts] That is really nice. Really interesting texture.
Yeah. It's like creamy, custardy. And you've got the clams. Mhm. Kind of like a seafood stock to go into that mix. Yeah, and what's really nice for me is the little bit of the meatiness, the texture of the clam as well. You've got the custardiness of the egg and the like softness of the rice. All three of those textures are really, really kind of interesting. You're absolutely right there, Ian. And that's what we're looking for in a Chinese meal, all texture in one bite. Guys, if you like our content, make sure you like and comment our videos. Don't forget to subscribe and I will see you next time.
We will see you next time, sorry. That's actually perfect. Bye everyone. It's a pleasure. Again, I forgot. People should know. You don't know this, Ian, but we've had a chat.
