Editorial sample recipeChinese (Cantonese)beginnerHalalDairy-Free

Cantonese Steamed Chicken With Fermented Black Beans

Name: Cantonese Steamed Chicken With Fermented Black Beans
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Chinese (Cantonese)
Ingredients: 600 g boneless chicken thighs, cut into 1.5-inch pieces; 1.5 tbsp fermented black beans, rinsed and lightly mashed; 4 clove garlic, minced; 1 tbsp ginger, julienned into fine matchsticks; 1.5 tbsp low-sodium soy sauce; 1 tsp toasted sesame oil; 1 tbsp cornstarch; 2 tbsp halal chicken broth; 2 stem scallions, finely sliced

Juicy chicken pieces infused with savory fermented black beans, fresh ginger, and garlic, gently steamed for a light, deeply satisfying dish.

Prep: 15 min
Cook: 18 min
Total: 33 min

AI-generated illustration of Cantonese Steamed Chicken With Fermented Black Beans

AI illustration

Technique to learn

Enclosed Plate Steaming

Steaming protein directly on a rimmed shallow dish captures all released natural juices to create an instant pan gravy.

Instructions

Step 1: In a heatproof shallow rimmed dish, toss the chicken pieces with cornstarch, soy sauce, and chicken broth until evenly coated.

Step 2: Mix in the rinsed mashed black beans, minced garlic, and julienned ginger.

Step 3: Set up a steamer basket over a pot of boiling water.

Step 4: Place the rimmed dish into the steamer, cover tightly, and steam over high heat for 18 minutes until chicken is tender and cooked through.

Step 5: Carefully remove the dish from the steamer, drizzle with sesame oil, scatter with sliced scallions, and serve with steamed rice.

Cooking tips

Always rinse fermented black beans briefly to remove excess surface salt before lightly mashing them.
Ensure the steaming water remains boiling continuously throughout the cooking process.
Original home-cooking adaptation inspired by Chinese (Cantonese); regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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