½ cup chicken stock or water
2 tablespoons light soy sauce
2 teaspoons pounded yellow rock sugar (see notes)
½ teaspoon sesame oil
5cm piece ginger, juiced (see notes)
2 tablespoons peanut oil
1 red onion, cut into eighths  
2 cloves garlic, finely chopped
2 small red chillies, seeded and finely chopped
2 tablespoons salted black beans, washed
2 tablespoons shao xing (see notes)
1.5kg Pipis, scrubbed

Steamed jasmine rice, to serve

Combine the chicken stock or water, soy sauce, rock sugar, sesame oil and ginger juice and set aside.

Heat the wok until hot, add peanut oil and heat until very hot. Add the onion and stir-fry for about 3 minutes, until it starts to colour. Add the garlic, chilli and black beans and stir to combine. Add the shao xing and cook, stirring, for a further 30 seconds or so. Add the stock mixture and Pipis and toss well to combine. Reduce heat and cover.

Cook for 1-2 minutes until Pipis start to open. Uncover and, using a slotted spoon, remove Pipis as they open, placing them on a plate. When all Pipis are removed, boil sauce vigorously until it thickens slightly.

Return Pipis to sauce, stir well and serve immediately with steamed jasmine rice.