Steamed chicken and mushrooms with black bean sauce
A simple dish that goes well with hot rice. Make sure that you marinate the chicken sufficiently before cooking to ensure the best flavor.
Ingredients
- 400 grams chicken thigh fillets
Marinade
- 1 one-inch knob ginger peeled and thinly sliced
- 18 stalks scallions (white portion only) cut into two-inch lengths
- 1 tablespoon black bean and garlic sauce (available in Asian groceries)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sweet soy sauce
- 1 heaping tablespoon cornstarch
- 1 drizzle sesame seed oil
To complete the dish
- 2 eryngii mushrooms stems sliced thinly and caps cut into halves or quarters
- 1 one-inch knob ginger peeled and julienned
- 18 stalks scallions (light green and dark green portions) cut into two-inch lengths
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Wipe the chicken fillets dry with paper towels and cut into thin slices.
- Add all the marinade ingredients to the chicken, mix well and keep in the fridge for at least two hours.
- Pour water into the steamer pot and heat (see notes).
- Spread the mushroom stems on a large shallow heat-proof plate.
- Discard the ginger and scallions in the marinade.
- Add the mushroom caps to the chicken and spread the mixture on top of the mushroom stems.
- Scatter the julienned ginger and scallions over the chicken.
- Sprinkle in the sesame seeds, if using.
- Place the plate in the steamer basket, cover and steam over boiling water for 20 minutes.
- Serve hot with rice.
Notes
Steamer tips
We use three kinds of steamer at home similar to the ones below. The stainless steel set was used here.- The steamer that came with the rice cooker;
- Stainless steel pot and steamer basket set; and
- Bamboo steamer basket(s).