Steamed ginger chicken with black beans
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Steamed ginger chicken with black beans
  Ginger    Chicken    Beans    Chinese    Poultry  
Last updated 6/12/2012 1:24:50 AM. Recipe ID 58557. Report a problem with this recipe.
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      Title: Steamed ginger chicken with black beans
 Categories: Chinese, Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
      1    Frying chicken
      2 ts Ginger juice,
           -or minced ginger
      2 ts Sugar
    3/4 ts Salt
  3 1/2 tb Cornstarch
      4 ts Sesame oil
  2 1/2 tb Soy sauce
      2 tb Sherry
    1/4 c  Salted fermented black beans
      1    Clove garlic
 
  Chop the chicken, bones and all, into Chinese serving pieces--about
  an inch and a half. Use a juicer to get the 2 teaspoons of ginger
  juice. You can just mince it, but there will be a subtle difference.
  Put the chicken into a big bowl and sprinkle with the ginger juice or
  minced ginger. Combine sugar, salt, cornstarch, sesame oil, soy sauce
  and booze in another bowl. Blend it to a smooth paste. Rinse the
  black beans in a strainer until visible salt is gone. Drain and mince
  finely along with the garlic. Add to the seasoning paste and mix
  well. Add all this to the chicken and mix to coat thoroughly.
  
  At this point, I put the chicken on two 8 inch pie plates and put each
  plate into a steamer compartment on my aluminum steamer. If you don't
  have one you can improvise using a large pot and a low-sided dish
  held just above the water by an inverted dish or whatever. The idea
  is to allow the steam to circulate around the chicken while keeping
  the boiling water from splashing into the dish holding the it. Start
  the water boiling and place the plate onto the inverted dish in the
  large pot. Cover tightly and steam for 25 to 30 minutes--a little
  longer if you like your chicken well done. The water should be
  boiling just enough to produce steam. When you're handling the dish,
  BE CAREFUL. Steam burns are no fun.
  
  This makes enough for four served with rice. (And there won't be any
  leftovers.) I serve it with steamed rice, a bowl of chopped up green
  onions, and small dishes of hot mustard, hoisin sauce and Vietnamese
  chili dip. I usually put out small dishes of Chinkiang vinegar and
  spiced salt as well. Dip a piece of chicken into the sauce of your
  choice and then into the green onions and enjoy! The taste is rich
  and subtle, the chicken succulent and steamy. The green onions and
  dips serve as a counterpoint the richness.
  
  It's one of the few Chinese dishes I know that I can serve to someone
  who "doesn't like Chinese food" with no problems. It's a quick and
  easy dish once you get it down. The fermented black beans, hoisin
  sauce, fresh ginger and sesame oil are fairly specialized, but any
  good Oriental market and many supermarkets will carry them. All will
  keep for a long time in the fridge. The sesame oil is the dark,
  cooked Oriental variety, not the health store variety. The latter
  won't work. While you're in the Chinese market, pick up a can of
  preserved tea melons or sweet mixed pickles. They're an excellent
  accompa- niment. Water melon pickles or chutneys also go well with
  it. One hint--don't let the chicken sit in the bean sauce mixture too
  long. It's not a marinade and will become overpowering if left too
  long.
  
  




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Recipe ID 58557 (Apr 03, 2005)

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