Steamed Chicken with Preserved Black Beans and Ginger

Steamed Chicken with Preserved Black Beans and Ginger
Photo by Johnny Miller


  • 2 Tbs. rice wine or sherry
  • 1-inch knob of ginger, peeled and grated
  • 1 shallot, sliced
  • 3 scallions, sliced, white and light green parts
  • 1 3- to 4-lb. whole chicken
  • A pinch of white pepper
  • Kosher salt
  • + 8 more ingredients
    • ¼ cup preserved black beans, crushed slightly with the back of a knife
    • 2 Tbs. chopped garlic
    • 1 Tbs. soy sauce
    • Cilantro leaves, for garnish
    • 1-½ Tbs. cornstarch
    • Olive oil
    • Steamed rice, for serving
    • ½ tsp. sugar

Cut the chicken with a large sharp knife or a cleaver, separating the wings, legs, thighs, and back from the body. Cut all of these into 2-inch pieces, slicing through the bone, including the back. Save the breast for another use. In a large bowl, toss the chicken with a splash of olive oil, a b...

View full recipe at Fine Cooking


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