Steamed chicken with black mushrooms, chestnuts, Goji and Ba-wang-hua. This dish was concentrated with lots of chicken and medicinal flavors.
 
I bought this yun-nan style clay pot when we were in Toronto's Chinatown. If you have followed my cooking posts, by now you must have cleared about my obsession towards cooking tools and cooking gadgets.

                    
Saw a bunch of beautiful razor clams at market... couldn't help myself buying them back. It was about 1.5 lb, I cooked them in a Chinese way... soaked clams in lightly salted water for over an hour, then cleaned each clam in running water first (these two steps are crucial if you don't want to have a mouthful of sand), then dipped them in boiling water.. counted to 15 seconds, drained and placed on a plate, poured a little soy sauce and precooked rice noodle, ginger, finely chopped sweet bell peppers; spring onions on top, then poured hot seasoned oil over... done!
 
It was the first time I introduced this strange looking clams to Alan... he really liked them, I almost had to fight with him for grabbing some of the clams for myself.
 
                    
Left: before they were cooked, right: the details after they were cooked.

                    
Kneaded a puffy dough... let it rised in a warm oven for 2 hours, wrapped in seasoned ground pork and soup jelly mixture, then steamed them for 12 minutes, gave us some delicious steamed buns as tonight's dinner.
 
                      
                      The close up look of its inside.