Steamed Chicken with Black Beans
This steamed chicken with black beans is an easy and healthy way to cook chicken that doesnโt sacrifice any flavor. The fermented black beans bring this deep, savory umami taste and the aromatics give the dish a pleasant fragrance.
Fermented black beans (douchi) are a traditional Chinese ingredient made from soybeans that have been fermented and salted. They are small, black, and wrinkled in appearance and have a strong, pungent, and salty flavor. These beans add depth and flavor to a variety of dishes, such as this steamed tofu, stuffed eggplant or stuffed tofu with black bean sauce.
The combination of fermented black beans with garlic and ginger creates a robust and aromatic flavor that enhances the taste of the chicken. This steamed chicken with black beans recipe is inspired by the popular dim sum dish, Chinese steamed ribs with black beans. I wanted a healthier, less fatty option for dinner, hence this version with chicken. I also like to add some mushrooms to provide additional textures to complement the chicken as well as make the dish less meaty and monotonous.
Use Chicken Thighs For A Juicy Result
For this recipe, I recommend using boneless and skinless chicken thighs. If you use chicken breasts, it may turn out slightly less juicy. Chicken thighs also work better than breasts in this lemongrass chicken stir-fry. You will need to cut the chicken into bite-sized pieces and marinate with the seasonings before steaming.
Simply place mushrooms in a single layer in a large shallow heat-proof plate, then arrange the marinated chicken on top of the mushrooms. I like to take an extra step here, which is briefly frying or sautรฉing the minced garlic until itโs pale golden before sprinkling it over the chicken. This removes the raw garlic taste and makes it sweeter once steamed.
Now, steam everything until the chicken is cooked through. This gentle cooking method ensures that the chicken is cooked evenly without drying out. The chicken will be soft and tender, infused with the flavors from the black bean sauce and the aromatics. It is an excellent savory dish to serve with rice.
โญ๏ธ Iโd love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so letโs connect onย Facebook,ย Youtube,ย Pinterestย andย Instagramย for the latest updates.ย You can find my collection ofย Vietnamese recipesย here.
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
- ยผ 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
- 1ยฝ tablespoons minced garlic
- 1 tablespoon cornstarch
- 1-2 teaspoons toasted sesame oil
- ยผ teaspoon ground white pepper
- 4 oz shimeji mushrooms
Instructions
- 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).
- While marinating the chicken, place a small skillet or saucepan over medium heat and add the cooking oil. Gently sautรฉ 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.
- 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.
- 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.
- 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.
- Carefully remove the plate from the steamer. Sprinkle chopped green scallions on top and then served right away with rice.
Notes
Nutrition
