Combine the ingredients, steam, and enjoy this easy, flavoursome Chinese-inspired Steamed Black Bean Chicken for dinner tonight!
Steam it and leave it!
You won’t believe how easy it is to make this Steamed Black Bean Chicken, a classic Chinese dish. You’ll need to visit your local Asian grocer for a couple of ingredients, but trust me, it’s worth it! The salted or fermented black beans are essential, but the dried Mandarin peel is optional.
The next thing is not to let the list of ingredients intimidate you. If you’re looking at this recipe, you’ve probably cooked a few Chinese dishes at home and would mostly have the ingredients in the pantry.
So once you’ve gathered all the ingredients, it’s simply about combining all the ingredients together and steaming! Who wouldn’t enjoy a straightforward recipe that delivers authentic Chinese flavours?
I’m a big fan of steaming food because it’s healthy and pretty much almost fail-proof. Well, that’s if you’re not me 😁 I’m embarrassed to admit this, but I’m not as good with multitasking as I thought. Twice, I’ve neglected to monitor the clock while steaming, causing the saucepan to run out of water. Yeah, don’t let that happen or you’ll risk ruining a good saucepan, trust me!
With the chicken is steaming away, put your feet up and wait, but before you do, don’t forget to make loads of rice. In around 20 minutes, you’ll have tender, moist chicken paired with earthy flavours and delightful bursts of savoury goodness from the black beans.
Steamed Black Bean Chicken
What is steamed black bean chicken?
Steamed black bean chicken is a Chinese variation of the pork short ribs in black bean sauce. This version uses skinless and boneless chicken thighs. The fermented black beans and dried mandarin peel along with the aromatic spices and sauces really bring out the complex Chinese flavours in this chicken dish.
What are salted black beans?
Salted black beans, also known as fermented black beans or dou chi, are a traditional Chinese ingredient made from black soybeans that have been fermented with salt. They have a unique and savoury and salty flavour.
What kind of food steamer to use?
Any decent-sized steamer would work for this recipe. I’ve used a large bamboo steamer over a wok. You could also use a simple large saucepan with a steamer attachment. You’ll also need a decent size shallow heat-proof bowl to steam the chicken in.
Can I use chicken breast instead of thighs?
Thighs are my top choice because they have more flavour and are juicier compared to breast meat. However, steaming is a forgiving cooking method for chicken breasts, as it’s less likely to dry them out, so use breasts if preferred!
If you prefer, you can also use bone-in chicken pieces, just cut them into small bite-sized pieces for even cooking. Adjust the steaming time accordingly.
More mouthwatering Asian recipes to try at home:
Ingredients for Steamed Black Bean Chicken
Boneless and skinless chicken thighs – Chicken thighs are juicier and less prone to drying out when cooked because of their higher fat content compared to breasts. In saying this, you could swap for breast meat if preferred.
Salted black beans (fermented black bean) are made by salting and aging the beans to develop a complex and deep savoury flavour. You can find vacuum-sealed packets of salted black beans at Asian grocers. These beans are worth sourcing as the flavour is unmatched compared to any kind of black bean sauce. However, if these beans aren’t unavailable, substitute with 1 tbsp of black bean sauce.
Dried Mandarin peel is the dehydrated outer skin of the Mandarin orange fruit. Found and used in many Chinese dishes. You can find dried Mandarin or orange peel at Asian grocers or if you can’t find any, just omit it from the recipe.
Roasted sesame oil has a strong aroma with a roasted nutty flavour and smell, it’s also has a dark colour. Sesame oil is available in the international or cooking oil section of supermarkets, or purchased in Asian grocers.
Light soy sauce is a savoury condiment commonly used in Asian cuisine. It has a rich, umami flavour and is often used as a seasoning or dipping sauce. Opt for light or regular soy sauce, as dark or sweet soy sauces aren’t interchangeable.
Oyster sauce – Despite its name, oyster sauce doesn’t have a strong oyster or fishy flavour. Oyster sauce adds a depth of flavour to dishes and has a rich, savoury and slightly sweet flavour profile. Find oyster sauce by looking in the international section at a supermarket or visit an Asian grocer.
Shaoxing cooking wine is a Chinese cooking wine, also referred to as Shao Xing or Shao Hsing. It’s widely used in Chinese cuisine to enhance the flavours of various dishes. Shaoxing cooking wine is made from fermented rice. You can find reasonably priced bottles of Shaoxing wine at Asian specialty stores, and some supermarkets carry them too. Mirin or dry sherry are good substitutes for Shaoxing wine.
Subscribe to 3CatsFoodie’s FREE Newsletter
For the latest recipes and other fun stuff!
How to make Steamed Black Bean Chicken
Step-by-step guide with photos
In a large bowl, combine the chicken pieces with the remaining ingredients and mix thoroughly. Transfer the chicken into a shallow heat-proof bowl, then toss a few whole black beans on top. Place the bowl either in a bamboo steamer or in the steamer attachment of a saucepan.
Fill the wok or saucepan with water, reaching 1/4 to 1/3 of its capacity, and bring it to a boil on high heat. Lower the heat to medium-high and position the steamer above the wok. Cover and steam for 20 minutes or until the chicken is cooked through. Garnish with sliced chillies and spring onions, then serve with steamed rice.
How to store Steamed Black Bean Chicken
Leftovers – Allow the steamed chicken to cool completely at room temperature, then transfer it into a sealed container and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Steamed Black Bean Chicken
Video
Ingredients
- 500g / 1.1lb boneless and skinless chicken thighs (bite-sized pieces) (NOTE 1)
- 1 tbsp (15g / 0.5oz) salted or fermented black beans (finely chopped) (NOTE 2)
- 1 tsp (3g / 0.1oz) dried Mandarin or orange peel (finely chopped) (NOTE 3)
- 2 tbsp (20g / 0.7oz) finely sliced spring onions / scallions (more for garnish)
- 1 large red chilli (thinly sliced, more for garnish)
- 1 tsp peanut or vegetable oil
- 2 garlic cloves (minced)
- 1 tsp (5g / 0.18oz) minced ginger
- 1 tsp roasted sesame oil (NOTE 4)
- 2 tsp light or regular soy sauce (NOTE 5)
- 1 tbsp oyster sauce (NOTE 6)
- 2 tsp Shaoxing wine (NOTE 7)
- 1½ tbsp cornflour or cornstarch
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp ground white pepper
Instructions
- In a large bowl, combine the chicken pieces with the remaining ingredients and mix thoroughly. Transfer the chicken into a shallow heat-proof bowl, then toss a few whole black beans on top. Place the bowl either in a bamboo steamer or in the steamer attachment of a sauc
- Fill the wok or saucepan with water, reaching 1/4 to 1/3 of its capacity, and bring it to a boil on high heat. Lower the heat to medium-high and position the steamer above the wok. Cover and steam for 20 minutes or until the chicken is cooked through. Garnish with sliced chillies and spring onions, then serve with steamed rice.
