Cantonese steamed chicken with lap cheong and black beans

Steaming is a great way to enjoy the delicate flavour of the chicken without losing any moisture. This recipe is adapted from a steamed chicken recipe from the Woks of Life cooking blog.

Cantonese steamed chicken with lap cheong and black beans Credit: Kitti Gould

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 450 g boneless, skinless chicken thighs
• 1 tbsp dried fermented black beans, rinsed and drained
• 1 tbsp cornflour (cornstarch)
• 2 lap cheong (Chinese sausage), thinly sliced
• steamed rice, to serve

Marinade

• ½ tsp vegetable oil
• ½ tsp sesame oil
• 1 tsp Shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ tsp finely grated ginger
• ½ tsp salt
• 1 pinch ground white pepper
• 1 spring onion, finely chopped, white and green part kept separate, greens reserved for serving

Marinating time: 2 hours

Instructions

1. For the marinade, place all the ingredients and 80 ml (⅓ cup) water in a large bowl and stir to combine.
2. Trim the fat from the chicken and cut into large bite-sized chunks. Add to the marinade, stir to coat well, then cover and refrigerate for 2 hours.
3. Meanwhile, rinse the black beans under running water for 20 seconds. Place in a bowl and set aside to let the beans rehydrate.
4. When ready to cook, remove the chicken from the refrigerator and allow to come to room temperature. Mince the black beans and massage through chicken with the cornflour.
5. Fill a steamer with 8 cm water, add a steamer rack and bring to the boil. Put the chicken in a deep dish or plate, arrange the lap cheong on top and steam over medium high heat for 10 minutes. Turn off the heat and leave to steam for another 2 minutes.
6. Carefully remove the lid off the steamer, trying not to drip any water onto the chicken. Sprinkle with the reserved green spring onion tops and serve with steamed rice.

Note

• If you don't have a steamer, you can use a wok with a lid and a leftover empty tuna tin for a rack.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Steam

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG