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    • Cockles in Black Bean Sauce

    Cockles in Black Bean Sauce

    Mark Sharron
    Easy
    20 minutes
    01-Feb

    Cockles in Black Bean Sauce is a traditional Chinese dish that combines the briny flavour of fresh or frozen cockles with a savoury black bean sauce. This dish is easy to make and has a delicious flavour that will tantalize your taste buds. The fermented black beans give the sauce a unique depth of flavour, while the chilli oil adds a hint of spice. Serve this dish with steamed white rice for a complete meal.

     

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    Ingredients

    • 1 lb. fresh or frozen cockles
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons fermented black beans
    • 1 teaspoon sugar
    • 1 teaspoon sesame oil
    • 1/4 cup chicken broth
    • 1 tablespoon cornstarch
    • 2 tablespoons soy sauce
    • 2 tablespoons Shaoxing wine
    • 1 teaspoon chili oil (optional)
    • 1/4 teaspoon white pepper
    • 2 tablespoons chopped scallions

    Method

    • How to Make Cockles in Black Bean Sauce
    • Inspect and rinse cockles under cold running water; discard any open or damaged cockles
    • Place cockles in a bowl of cold water for 20–30 minutes to help purge sand
    • Mince garlic and ginger; chop scallions; rinse fermented black beans, then mash lightly with the back of a spoon
    • In a small bowl, dissolve cornstarch in chicken broth to create a slurry
    • In a separate bowl, combine soy sauce, Shaoxing wine, sugar, white pepper, and optional chili oil
    • Heat vegetable oil in a large wok or skillet over high heat until shimmering
    • Add garlic and ginger to the pan and stir-fry for 20–30 seconds until fragrant
    • Add mashed black beans to the pan and continue stir-frying for 30 seconds
    • Add cockles to the pan and stir to coat with aromatics and beans
    • Pour in the soy sauce mixture and increase heat to maintain a lively simmer
    • Cover the pan with a lid and cook for 2–4 minutes until cockles open up (discard any that remain closed)
    • Stir in the cornstarch slurry, mixing well until the sauce thickens and evenly coats the cockles
    • Drizzle with sesame oil and toss gently to combine
    • Remove pan from heat and transfer cockles and sauce to a warm serving dish
    • Sprinkle with chopped scallions for freshness and color
    • Serve immediately with steamed jasmine rice or crusty bread to soak up the sauce
    • For plating, arrange cockles in a shallow bowl, spooning sauce over and around shells; garnish with extra chili oil for spice and visual appeal