Steamed Chicken With Black Bean Sauce

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

4

An effortless dish that looks and tastes like you have spent ages preparing it.

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No oil is used in this aromatic meal. The steaming infuses the chicken with all the different flavours from the sauces and the seasonings. Enjoy tender, soft meat that will make you use your steamer more often.

Ingredients

3
Chicken Legs
, cut into big chunks
4-5
pieces
Dried Shitake Mushrooms
, soaked and cut into halves
2
tablespoons
Black Bean Sauce
1
tablespoon
Chinese Rice Wine
2
teaspoons
Corn Starch
1/2
teaspoon
Ginger
, grated
2
cloves
Garlic
, minced
1/4
teaspoon
Ground Black Pepper
1
teaspoon
Cooking Oil
1
teaspoon
Sesame Oil
1
teaspoon
Sugar
Spring Onions
, (for garnishing)
Red Cut Chillies
, (for garnishing)

Directions

Combine all of the ingredients together.
Transfer chicken pieces and sauce into a shallow, heatproof pan that will fit inside your wok or steamer. Let marinate at room temperature for 30 minutes.
Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high.
Set pan with chicken on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink.
Make sure that when you are steaming that you don't run out of water in the wok.
Serve hot.

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