Saturday, 5 March 2011

Steamed chicken with fermented chilli and black beans 剁椒豆豉蒸雞

I made a couple of jars of fermented chilli few months ago, there is still some in the fridge in good condition no sign of mould or smelling bad. It has lasted longer than I thought. This chilli has a great flavour and is very spicy hot due to the added Thai chillies. For next batch I will use milder chilli so I can use more of it.

Here is an easy and straight forward recipe with chicken.
  • About 800g chicken with bones, cut into small pieces. Chicken with bone has more flavour. Can also use boneless chicken about 500g.
  • Marinate the chicken with a dash of light soy, dash of rice wine, pinch of sugar, 1 heap tsp cornflour and a little sesame oil. Leave to marinade for about 30 minutes. 
  • Rinse 2 tbsp dou si (fermented black beans), mix with 2 cloves of chopped garlic and 1 - 4 tbsp fermented chilli (much as you like and how spicy the chilli is). 
  • Put chicken in a deep dish. Spread the chilli mixture on top. 
  • Steam for about 30 - 40 minutes. 
  • Sprinkle with some spring onion (scallion) and coriander (cilantro). 

    Before steaming

    Cooked. Excuse the hot steam

    Add handful of spring onion and coriander

    2 comments:

    1. I think I shall try this recipe soon! Lovely to look at...and a little Korean in presentation!! Thanks!!

      ReplyDelete

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