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Steamed Chicken with Black Bean Sauce

Yield Makes 2 or 3 servings
Sandra Machan's kids love this simple chicken dish so much that she makes it once a week. Chinese salted fermented black beans are sold in Asian markets.


  • 1 pound boned, skinned chicken breasts
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 1/2 teaspoons sugar
  • 1 teaspoon vegetable oil
  • 1 tablespoon Chinese salted fermented black beans (see note above), rinsed, drained, and minced
  • 1/4 teaspoon salt
  • 3 cups hot cooked long-grain white rice

Nutrition Information

  • calories 422
  • caloriesfromfat 9 %
  • protein 41 g
  • fat 4.1 g
  • satfat 0.8 g
  • carbohydrate 52 g
  • fiber 0.7 g
  • sodium 1018 mg
  • cholesterol 88 mg

How to Make It

  1. Rinse chicken and pat dry. Cut across the grain into 1/4-inch-thick slices. In a bowl, mix garlic, cornstarch, soy sauce, oyster sauce, sugar, oil, fermented black beans, and salt until well blended. Add chicken and turn to coat. Cover and chill 30 minutes.

  2. Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch of water. Bring to a boil over high heat. Pour chicken and marinade into a shallow, rimmed pan or a heatproof dish that fits into the larger pan and place on rack. Cover the larger pan and steam until chicken slices are opaque in the center (cut to test), about 10 minutes.

  3. Carefully lift pan with chicken off rack. Spoon chicken mixture onto plates and serve rice alongside.