Buk Buk Clam Hotpot Cooking Instructions

What's in the box?

• 1 x Lee Kum Kee Umami Mushroom Soup Base 75g
• 1 x Live Cornish Palourdes Clam 1 kg
• 1 x Kibun Special Seafood Sticks 145
• 1 x Kibun Fried Age Ball 120g
• 2 x Beef Flank Hotpot Slices 150g
• 1 x Short Ribs Hotpot Slices 150g
• Enoki Mushroom
• Chinese Leaves
• Spring Onion

Recommend purchasing separately:

• Sesame Oil
• Chilli
• Garlic (Strongly Recommended)
• Yuzu Soy Sauce

Cooking Guide

1. Clean the clams: Scrub each live clam thoroughly to remove sand and grit. Discard any that stay open or smell off.

2. Prepare the broth: Mix Lee Kum Kee Mushroom Hotpot Soup Base with about 1.5L of water. Add a splash of sake or Shaoxing wine if desired.

3. Add the clams: Place the cleaned clams evenly in the pot and sprinkle with minced garlic.

4. Heat and skim: Pour in the broth and heat until the clams open with a gentle “pop.” Skim off any foam from the surface.

5. Enjoy in order: Eat the clams first while hot and sweet. Then add beef slices, fish balls, and vegetables, swishing briefly until just cooked.

Dipping sauce tips: Use soy sauce, yuzu vinegar, and sesame oil as a base. Add spring onion, garlic, or chili oil to taste.