Clams in Black Bean Sauce – Chi Zhi Chao Xian

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Ingredients

• 1kg clams or mussels

• 3 tbsp cooking oil

• 2½ tbsp fermented black beans

• 2 tsp ginger, finely chopped

• 1 tbsp garlic, finely chopped

• 1½ red chillies cut into diagonal slices

• 3 tbsp green peppers, finely chopped

• 2 tbsp Shaoxing wine

• 1 tsp dark soy sauce

• 1 tsp light soy sauce

• Salt

• 1 tsp potato flour mixed with 2 tbsp cold water

• 2 tbsp spring onions, finely sliced

Instructions

• 500ml water into a large lidded saucepan and bring to boil. Add the clams, cover, and heat for 3-4 minutes until the clam shells have opened, stirring occasionally. Remove from pan and set aside, keeping the cooking water

• Heat a wok and add the oil, followed by the ginger, garlic, fermented black beans, chillies and green peppers, and stir-fry until fragrant

• Pour in 150ml of the clams' cooking water and bring to the boil. Season with Shaoxing wine, soy sauces and salt

• Stir the potato flour mixture and add to to the work in two or three stages, stirring slowly until the liquid has thickened. Take off the heat and stir in the clams and spring onions and mix together. Tip onto a plate and serve

bon appetit