Eat like an outlaw.Gather Journal Fossilized Forbidden Rice with Mollusks
Crassatella lamellosa and ambonychia. Ancient fossil versions (from the Miocene and ilrdovician periods, respectively) of the bivalves we know now as clams and mussels. Our modern mollusks—pressed into a forbidden rice strewn with bits of Chinese sausage and fermented black beans—will definitely leave an impression.
Scrub clean the clams and mussels, rinsing well until no grit remains. Keep chilled until ready to prepare.
Stir together wine, soy sauce, sugar, and ¼ cup water and set aside.
Heat a wok or skillet with 2 Tbsp oil, swirling to coat, over medium-high heat. Add garlic, black beans, ginger, and chile, along with the white and pale green parts of scallion, and cook, stirring until fragrant, about 30 seconds. Stir in mollusks. Pour in the wine mixture, then cover the pan tightly and cook, shaking pan occasionally, until the shells are opened wide, 4 to 5 minutes. Uncover and discard any shells that have not opened. Give the cornstarch slurry a stir and then stir in. Simmer 1 minute, until broth is lightly thickened. Stir in dark green of scallions. Transfer to a bowl and keep warm.
Wipe out pan and reheat with remaining Tbsp oil. Stir in sausage and cook, 1 to 2 minutes, until sausage is starting to crisp. Add chilled rice and cook, stirring until heated through. Cook briefly, without stirring, to crisp some of the rice, then serve with mollusks and sauce.