For authentic Northern Chinese cuisine, Cecilia Chiang's The Seventh Daughter has a solid collection of classic dishes that's worth keeping in any kitchen. Amidst a backdrop of her adventurous escape from Japan-occupied Shanghai to settling in San Francisco, the culinary pioneer presents her life story that's filled with extraordinary stories of courage, determination, and of course, food.
Celebrated by the likes of Julia Child, Alice Waters, and Chuck Williams, Chiang's repertoire is showcased in recipes such as the beloved Sichuan Dan Dan Mian, Tea-Smoked Game Hens, or the Red-Cooked Pork. Check out the Clams in Black Bean Sauce recipe below. It's one of my favorite Cantonese dishes.
Clams in Black Bean Sauce (dou chi chao xian)
Serves 6 to 8 as part of a Chinese meal and 4 to 6 as a Western-style entrée
11/4 pounds small Manila clams
1/4 cup fermented black beans
3 tablespoons Shaoxing wine
2 tablespoons soy sauce
11/2 tablespoons oyster sauce
2 tablespoons vegetable oil
Pinch of kosher salt
3 chopped garlic cloves
1 tablespoon peeled, minced fresh ginger
1/4 teaspoon freshly ground white pepper, for finishing
1/4 cup thinly sliced green onions, green part only, for garnish
Swish the clams in a large bowl of cold water to clean them. Drain well and set aside.
In a small bowl, generously cover the black beans with cold water and soak until soft, about 10 minutes. Drain the beans, rinsing off any excess salt, and squeeze until dry. Set aside.
To make the sauce, whisk together the wine, soy sauce, and oyster sauce in a small bowl and set aside.
Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the oil and a pinch of salt and swirl to coat the pan. Add the garlic, ginger, and reserved black beans, and stir constantly to coat in the oil for 30 seconds. Toss in the clams and cook 30 seconds. Pour in the sauce and cook, stirring and tossing constantly, until the clams open, 1 to 2 minutes. Sprinkle with the white pepper and green onions and quickly remove from the heat.
Turn the clams out onto a serving platter and serve immediately.
(Reprinted from The Seventh Daughter: My Culinary Journal from Beijing to San Francisco by Cecilia Chiang. Photography by Leigh Beisch. Copyright © 2007, Ten Speed Press, Berkeley, CA)
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