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
How to Make It
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.
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.
Carefully lift pan with chicken off rack. Spoon chicken mixture onto plates and serve rice alongside.
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My wife and I just tried this recipe. I substituted a commercial black bean sauce for the fermented black beans and added some slices of red peppers, green onions, and red onions. She really enjoyed it, saying that it reminded her of a Chinese restaurant's black bean chicken and rice. The texture reminded me of Moo Goo Gai Pan. My tip: Be careful when steaming the chicken. I accidentally had some boiling water bubble up into the dish. The sauce turned out a little too thin for my liking as a result. Otherwise, a great recipe. Definitely a keeper.
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