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Steamed Chicken with Fermented Black Beans
This steamed chicken with black beans is a simple and healthy way to prepare chicken without compromising on flavor. The fermented black beans provide a deep, savory umami taste, while the aromatics add a pleasant fragrance to the dish.
Prep Time
5 mins
Cook Time
20 mins
Marinating Time
20 mins
Total Time
45 mins
Servings:
3
people
Calories:
340 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb chicken thighs boneless, skinless
- 1 tablespoon soy sauce light
- 1 tablespoon Shaoxing wine
- 2 teaspoons oyster sauce
- ¼ teaspoon salt
- granulated sugar more to your liking, pinch
- 2 tablespoons fermented black beans Chinese, rinsed
- ginger about 2 tablespoons, 2-inch piece, peeled, julienned
- 1-2 scallion white parts smacked, green parts thinly sliced
- 2-3 tablespoons neutral cooking oil generic cooking oil
- 1½ tablespoons garlic minced
- 1 tablespoon cornstarch
- 1-2 teaspoons sesame oil toasted
- ¼ 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 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.
- 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.
Cup of Yum
Notes
- If you don't have a bamboo steamer, you may want to cover the plate with foil to prevent water condensation from dripping onto the chicken. Remove the foil during the last 5 minutes of the steaming process.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
9g
(3%)
Protein
34g
(68%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
144mg
(48%)
Sodium
778mg
(32%)
Potassium
529mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
77IU
(2%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3 people
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 778mg | 32% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.