Steamed Ginger Chicken With Black Beans

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Servings: 4 Difficulty: Advanced
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A classic Cantonese dish featuring tender chicken steamed in a savory, aromatic sauce of fermented black beans and fresh ginger.
Steamed Ginger Chicken With Black Beans recipe image
Steamed Ginger Chicken With Black Beans recipe image
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Steamed Ginger Chicken With Black Beans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 59.8

Description

This traditional Cantonese dish showcases the delicate balance of savory and aromatic flavors. The chicken is gently steamed, preserving its natural juices and resulting in an incredibly tender, succulent texture. The sauce, built on a foundation of fermented black beans, fresh ginger, garlic, and soy sauce, adds a deep, umami-rich complexity that coats every bite. It is a comforting yet sophisticated meal that pairs perfectly with steamed jasmine rice. Ideal for weeknight dinners when you want something healthy yet deeply satisfying, this dish highlights simple ingredients prepared with care. The subtle heat from ginger and the pungency of black beans create a flavor profile that is both rustic and refined, appealing to both traditionalists and adventurous eaters alike.

Ingredients

Directions

  1. Chop the chicken, bones and all, into bite-sized pieces approximately one and a half inches in size.
  2. Extract 2 teaspoons of ginger juice using a juicer, or finely mince fresh ginger as a substitute.
  3. Place the chopped chicken in a large bowl and sprinkle with the ginger juice or minced ginger.
  4. In a separate bowl, combine sugar, salt, cornstarch, sesame oil, soy sauce, and sherry.
  5. Blend the sauce ingredients together until smooth.
  6. Rinse the salted fermented black beans in a strainer under cold water until the excess salt is removed.
  7. Drain the beans and mince them finely along with the garlic clove.
  8. Add the minced black beans and garlic to the sauce mixture and mix well.
  9. Pour the sauce mixture over the chicken and toss thoroughly to coat all pieces evenly.
  10. Arrange the coated chicken on heatproof plates or in a steamer-safe dish.
  11. Bring water to a boil in a steamer or large pot fitted with a steaming rack.
  12. Place the chicken dishes into the steamer, ensuring the water does not touch the bottom of the dish.
  13. Cover tightly and steam for 25 to 30 minutes, or until the chicken is cooked through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not let the chicken sit in the black bean sauce mixture for more than a few minutes before cooking, as the strong flavors can become overpowering if left to marinate too long.

Use dark, toasted sesame oil (often labeled as Chinese or Oriental sesame oil) for authentic flavor; do not substitute with light, raw sesame oil found in health stores.

Serve immediately with steamed rice. Traditional accompaniments include chopped green onions, Chinkiang vinegar, spiced salt, hoisin sauce, or Vietnamese chili dip.

Fermented black beans, hoisin sauce, and preserved tea melons are available at most Asian markets and keep well in the refrigerator for long periods.

Be cautious when removing the lid from the steamer to avoid steam burns.

Keywords: chinese, chicken, steamed, ginger, black beans, fermented, garlic, soy sauce, sesame oil, savory, umami, cantonese, dinner, healthy, rice, easy
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