Ginger bean paste steamed chicken ~ 姜豆酱蒸鸡

Steaming is a very popular method of cooking in Chinese households. It's fuss free and no oily pots or wok to clean up. Adding cornstarch to the marinade before steaming helps to give the chicken a smooth texture and the brothy sauce goes very well with white rice.

Ginger bean paste steamed chicken ~ 姜豆酱蒸鸡

Ingredients

500 gm kampong/free range chicken, cut into bite size

50 gm ginger, chopped

3 shallots chopped

2 tsp preserved bean paste

2 tsp light soya sauce

1/2 tsp sugar, 1/4 tsp dark soya sauce

3 tsp cornflour

1/4 cup water

Spring onions and chillies to garnish

Method

Blend the chopped ginger, shallots with 1/4 cup water

Pour out and mix in the bean paste, sugar, light & dark soya sauces

Mix in the cornflour

Season the chicken with the above marinade for a few hours,

preferably overnight

Arrange on a plate and steam till chicken is cooked and tender

Garnish with spring onions and chopped chillies

Serve

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