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Double Pepper Clam Chicken Recipe by Chef Wang Gang

• 0:00:04 Clam Preparation: Soak 500g of clams in 2.5kg of boiling water for 5-10 minutes to help them open naturally. Discard any unopened clams (as they are not fresh). Cool opened clams in cold water to facilitate shelling. Separate the meat from the shell, keeping the meat attached to one half-shell.

• 0:00:36 Chicken Preparation: Debone one fresh chicken leg, make horizontal cuts to sever tendons, and chop into small pieces.

• 0:00:56 Chicken Marinade: Marinate the chicken with salt (2g), MSG (2g), white peppercorn powder (1g), light soy sauce (5g), and water starch.

• 0:01:09 Additional Ingredients: Prepare 100g of chopped Erjing Tiao peppers, 25g of chopped Xiaomila peppers, 30g of minced ginger, and 40g of minced garlic.

• 0:01:24 Sauce Preparation: Combine oyster sauce (5g), seafood soy sauce (6g), white peppercorn powder (1g), Sichuan peppercorn oil (5g), and water starch.

• 0:01:40 Cooking Process:

  • Heat wok with oil, grease, and pour out the hot oil.
  • Add fresh base oil and an equal amount of lard.
  • Stir-fry the marinated chicken until just cooked.
  • Add minced ginger and garlic, stir-frying until fragrant.
  • Add the chopped peppers and clams, stir-frying over high heat for 30 seconds until slightly softened.
  • Add the pre-made sauce.
  • Stir until well combined.
  • Plate

• 0:02:48 Key Takeaways:

  • Deboning the chicken improves texture, and the clam soaking process helps to eliminate bad clams.
  • Marinating the chicken beforehand enhances flavor, and cooking the clams allows separate seasoning.
  • For less spice, substitute the chilies with scallions and green peppers.