Steamed Chicken with Black Bean Sauce
豆豉酱干蒸鸡
Chicken marinated in galangal black bean sauce steams in a covered wok over a small amount of water.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- 1/2 chickenraw chicken (脆皮鸡 in source)
- 2 spoonfulsgalangal black bean sauce (南姜豆豉酱)
- ginger
- scallions
- a littleminced garlic
- 1 spoonfuloyster sauce
- 1 spoonfullight soy sauce
- 1 spoonfulcooking wine
- a littleoil
- a littlesugar
- a littlestarch
- 1 small bowlwater
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Cut the chicken into pieces and mix with garlic, scallion whites, galangal black bean sauce, oyster sauce, light soy sauce, cooking wine and a little oil, sugar and starch. Marinate for 10 minutes.
- 02
Put 1 small bowl of water in an iron wok. Set a steaming rack in the wok and a heatproof plate on the rack, as shown in the Chinese picture. Heat over high heat for 2 minutes.
- 03
Arrange the chicken on the plate, add shredded ginger, cover and cook over medium heat for 8 minutes. Sprinkle with chopped scallions before serving.
Illustrated Cooking Guide
Open an illustration to view it full size and zoom on your phone.
Cooking Method
Steamed Chicken with Black Bean Sauce
Chicken marinated in galangal black bean sauce steams in a covered wok over a small amount of water.
Ingredients
- 1/2 chickenraw chicken (脆皮鸡 in source)
- 2 spoonfulsgalangal black bean sauce (南姜豆豉酱)
- ginger
- scallions
- a littleminced garlic
- 1 spoonfuloyster sauce
- 1 spoonfullight soy sauce
- 1 spoonfulcooking wine
- a littleoil
- a littlesugar
- a littlestarch
- 1 small bowlwater
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Cut the chicken into pieces and mix with garlic, scallion whites, galangal black bean sauce, oyster sauce, light soy sauce, cooking wine and a little oil, sugar and starch. Marinate for 10 minutes.
- 02
Put 1 small bowl of water in an iron wok. Set a steaming rack in the wok and a heatproof plate on the rack, as shown in the Chinese picture. Heat over high heat for 2 minutes.
- 03
Arrange the chicken on the plate, add shredded ginger, cover and cook over medium heat for 8 minutes. Sprinkle with chopped scallions before serving.
Related Recipes
Shredded Chicken with Lemon and Chile Dressing
柠檬手撕鸡
Steamed chicken is shredded and tossed with lemon slices, cilantro and a hot-oil chile dressing.
View recipe
Ginger and Scallion Chicken
姜葱炒鸡
Chicken is browned in scallion oil and finished with ginger, onions and rice wine without adding water.
View recipe
Sizzling Clay Pot Chicken
啫啫鸡煲
Chicken browned in the pan is finished in a sizzling clay pot with sand ginger and a prepared zezhe sauce.
View recipe
Pan-Fried Salt and Pepper Chicken Wings
椒盐鸡翅
Marinated chicken wings receive an egg-and-starch coating before pan-frying and a salt-and-pepper finish.
View recipe
Covered-Pan Chicken with Winter Melon
冬瓜桑拿鸡
Chicken is cooked over a bed of winter melon and cordyceps flowers in a covered pan, using the moisture released by the ingredients.
View recipe
Pork Rib Soup with Sword Flower and Corn
霸王花玉米排骨汤
Pork ribs and chicken feet simmer with corn, sword flower and the source's dried soup ingredients in a clear broth.
View recipe