Saturday, March 26, 2011

Steamed Black Bean Chicken

2 pcs of chicken legs cut into serving pcs / used chicken boneless/ breast.
1 big & long bird eye chilis, chopped
5 garlic, chopped
thumb size ginger, finely shred & chopped
2 tbsp fermented black bean, soaked and put aside.
chopped spring onion garnishing

1 tbsp light soya sauce
2 tbsp oyster sauce
dash of chicken stock
1 tbsp shaoxing wine - optional
2 tbsp corn flour
1 tbsp sugar
1 tbsp sesame oil
salt & pepper to taste

* combine all ingredients and seasoning together in a semi deep plate, marinate for 30 minutes or 1 hour.
* I recommend not to use any deep soup bowl chinaware for steaming, as this will takes time for the meat to cook through the center. a stainless steel plate to steamed is recommended.
* steamed at high heat for 25 minutes or until the chicken cooked throughly inside out. sprinkle with chopped chili & spring onion. served hot with rice.

Happy Cooking!

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