Hakka Drunken Clams
Hakka-style clams cooked with rice wine, delivering tender meat and rich wine flavor, perfect as a beer snack.
Ingredients
10 items- Clams 500g
- Hakka rice wine 100ml
- Ginger 1 piece
- Garlic 3 cloves
- Scallions 3 stalks
- Dried chili peppers 2
- Light soy sauce 1 tbsp (15ml)
- Oyster sauce 1 tbsp
- Salt 1/2 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Soak clams in salted water for 2 hours to remove sand, then drain. Slice ginger, mince garlic, cut scallions into segments, and slice dried chilies into rings.
Bring a pot of water to a boil over high heat. Blanch clams for about 20 seconds until shells slightly open, then drain immediately. Discard any unopened clams.
Heat oil in a wok over medium heat. Add ginger, garlic, and chili rings, and stir-fry for about 30 seconds until fragrant.
Increase to high heat. Add blanched clams and stir-fry quickly. Pour in rice wine, light soy sauce, oyster sauce, and salt. Continue stir-frying for about 1 minute.
When all clams have opened and the wine aroma is strong, add scallion segments and toss well. Turn off heat and serve immediately while hot.
Tips
Do not over-blanch clams to keep them tender; use Hakka rice wine for authentic flavor; sand purging is crucial for texture.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.