Hakka Drunken Clams
A classic Hakka stir-fry featuring tender clams drenched in a fragrant rice wine sauce with ginger, garlic, and chili — an irresistible appetizer.
Ingredients
10 items- Fresh clams (cockles) 500 g
- Ginger 4 slices
- Garlic 4 cloves
- Dried red chili 3
- Spring onions 2
- Hakka rice wine (or Shaoxing wine) 3 tbsp
- Light soy sauce 1 tbsp
- White sugar 1/2 tsp
- Salt 1/4 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Place clams in salted water with a few drops of sesame oil; let stand for 2 hours to purge sand. Rinse under cold water and drain.
Slice ginger, crush garlic, cut chilies into rings, and cut spring onions. Mix rice wine, soy sauce, sugar, and salt in a bowl until dissolved.
Heat a wok over high heat, add oil and swirl to coat. Add ginger, garlic and chili; stir-fry for about 30 seconds until aromatic and edges start to brown.
Keep high heat; add drained clams and stir-fry quickly for about 2 minutes until most clams open and juices release.
Pour the sauce mixture along the side of the wok; continue stir-frying for 30 seconds to coat evenly. Add spring onions, toss briefly, and remove from heat.
Transfer the clams to a serving plate and serve hot, with extra rice wine on the side if desired.
Tips
Thoroughly purging the clams is crucial, otherwise they will be gritty. Use high heat throughout and season as soon as they open to prevent toughness. A good quality Hakka rice wine yields the best flavor.
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