Last Updated on March 13, 2021 by Simon Fan
Qingdao (青岛), also spelled as Tsingtao, is a charming seaside city in Shandong Province of China. It’s best known for three things: great seafood, European architecture from the German concession period, and, of course, Tsingtao Beer.
Locals love their seafood so much that they even add them to their meat and poultry dishes, as witnessed in the chicken and clam dish here. Cooking chicken and clams together is a great idea—when several types of amino acids from these two ingredients are released while cooking, the umami level is multiplied and elevated, creating an exceptionally delicious dish.
Using beer as the braising liquid is a smart move too. The complex aroma and taste from malt and hops make beer a fantastic—and often underrated—ingredient for cooking.
You can make this dish with any light beer you like. Avoid using a strong one though, as it would overpower the delicate chicken and clams.
Beer-braised chicken with clams, Qingdao style (青岛啤酒蛤蜊鸡)
Serves 2
Ingredients
1 tablespoon vegetable oil
2 scallions, cut into 1-inch (2.5 cm) pieces
2 garlic cloves, sliced
1-inch (2.5 cm) piece of ginger, sliced
14 oz (400 g) bone-in, skin-on chicken drumsticks, or other chicken parts of your choice, cut into bite-size pieces
1 tablespoon soy sauce
1 teaspoon sugar
1 can (330 ml) Tsingtao Beer or any light beer you like
2 oz (60 g) green bell peppers, cut into thin matchsticks
2 oz (60 g) carrots, cut into thin matchsticks
Half medium onion, sliced
11 oz (310 g) small clams (such as Manila clams), scrubbed and cleaned
½ teaspoon Zhengjiang (aka Chinkiang) vinegar
Salt and freshly ground white pepper
Directions
- Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the scallions, garlic, and ginger, and stir-fry until fragrant, about 30 seconds. Add the chicken, and stir and toss for 1 minute. Add the soy sauce and sugar, and pour in the beer. Bring to a boil, then reduce to a simmer. Wait for the foam to subside, then skim off surface scum. Simmer, uncovered, until the chicken is just cooked through, about 20 minutes.
- Turn up the heat and add the bell peppers, carrots, and onion. When the liquid reaches a boil, add the clams. Cover and cook, shaking the wok frequently, until the clams are open, about 2 minutes. Discard any unopened clams. Add the vinegar, and season to taste with the salt and pepper. Serve right away.
