Steamed Chicken with Fermented Black Beans
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons oyster sauce
- ¼ teaspoon salt
- pinch of granulated sugar ((more to your liking))
- 2 tablespoons Chinese fermented black beans, rinsed
- 2-inch long piece of ginger, peeled and julienned ((about 2 tablespoons))
- 1-2 scallion stalks with the white parts smacked and the green parts thinly sliced
- 2-3 tablespoons cooking oil
- 1½ tablespoons minced garlic
- 1 tablespoon cornstarch
- 1-2 teaspoons toasted sesame oil
- ¼ teaspoon ground white pepper
- 4 oz shimeji mushrooms
Steps
- 1
Slice chicken thighs into bite-sized pieces or cubes. In a mixing bowl, toss chicken with soy sauce, Shaoxing wine, oyster sauce, salt, sugar, black beans, julienned ginger and white parts of scallions. Set aside to marinate for about 20 minutes (up to 30 minutes).
- 2
While marinating the chicken, place a small skillet or saucepan over medium heat and add the cooking oil. Gently sauté or fry the minced garlic until pale golden, about 1-2 minutes. Be careful not to let the garlic burn, as this will make it bitter. If you are unsure, it is better to cook it for slightly less time to avoid overcooking. Remove the fried garlic from the oil.
- 3
Mix the marinated chicken with the cornstarch. Then drizzle the toasted sesame oil and toss well. If you don't have sesame oil, use the oil from frying the garlic.
- 4
In a large shallow heat-proof plate, place the mushrooms in a single layer. Arrange the chicken over mushrooms and sprinkle the fried garlic and black pepper over the chicken.
- 5
Set up your steamer and let the water come to a boil. Place the plate into the steamer and steam until the chicken is cooked through, about 20-24 minutes. Maintain the heat at medium-high to ensure the water continues boiling throughout the steaming process.
- 6
Carefully remove the plate from the steamer. Sprinkle chopped green scallions on top and then served right away with rice.