serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Steam
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
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
- For the marinade, place all the ingredients and 80 ml (⅓ cup) water in a large bowl and stir to combine.
- 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.
- Meanwhile, rinse the black beans under running water for 20 seconds. Place in a bowl and set aside to let the beans rehydrate.
- 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.
- 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.
- 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
