I love making this steamed chicken dish when I’m short on time but still want something rich, savory, and comforting. The black bean sauce adds a deep umami flavor that seeps into every bite.
Steamed Chicken with Black Bean Sauce
I believe steaming is one of the simplest yet most delicious ways to prepare chicken. The gentle cooking method helps retain the natural flavors and moisture of the chicken while keeping it tender and juicy.
Steamed Chicken with Black Bean Sauce is a dish that frequently appears on our family’s dinner table—it’s comforting, flavorful, and incredibly easy to make.
What Are Fermented Black Beans?
Fermented black beans, or 豆豉 (dòu chǐ), are soybeans that have been salted and fermented, resulting in a rich, deep umami flavor. They’re widely used in Chinese cuisine, particularly in savory dishes like stir-fries, braises, and sauces. In this recipe, fermented black beans are chopped and mashed with garlic and scallions to release their aromatic essence.
Why are they chopped? When cooking with fermented black beans, it’s best to chop them finely or mash them. This helps them blend into the sauce better and enhances their ability to infuse the entire dish with their deep umami flavor.
Why I Add Shiitake Mushrooms and Wood Ear Mushrooms
One of the things I love most about this recipe is the way the mushrooms and wood ear fungus complement the chicken. Shiitake mushrooms are known for their earthy flavor, while wood ear mushrooms provide a slightly chewy texture with a mild taste.
I place them at the bottom of the steaming plate, where they absorb the delicious chicken juices, resulting in a dish that’s not only flavorful but also more nutritious.
No Need for Extra Salt
What’s great about this recipe is that it doesn’t require any additional salt. Fermented black beans are naturally salty, and when combined with soy sauce, oyster sauce, and dark soy sauce, they provide more than enough seasoning for the chicken. Adding extra salt would risk overpowering the delicate balance of flavors, so I prefer to let the ingredients speak for themselves.
What Part of Chicken to Use
In many traditional Chinese steamed chicken dishes, people use bone-in chicken that’s been chopped into small pieces. However, I prefer using chicken legs for this dish.
Why chicken legs? Chicken legs are my go-to because they’re more forgiving when steaming—they remain juicy and tender, while also absorbing the flavors of the sauce more effectively. I don’t recommend using chicken breast here, as it tends to dry out more quickly when steamed. The fat content in chicken legs helps keep the meat tender and flavorful, making them the perfect choice for this dish.
Variations
This recipe can easily be adapted to suit different tastes. Here are a few of my favorite variations that I often make:
- Chinese Steamed Chicken with Ginger and Scallion Sauce
- Steamed Chicken with Mushrooms
- Steamed Chicken with Red Dates and Goji Berries
Tips for Making the Best Steamed Chicken with Black Bean Sauce
- 1. Marinating the Chicken:
Don’t rush the marinating process. The chicken needs time to absorb the flavors, so give it at least 15–20 minutes. When mixing the chicken with the sauce and starch, be sure to coat each piece thoroughly. This will ensure that every bite is bursting with flavor. - 2. Steaming Tips:
To ensure that your chicken stays tender, make sure the water in your steamer is boiling before placing the plate inside. Keep the heat on high throughout the steaming process. Steaming the chicken too long can cause it to dry out, so try not to overdo it. If you’re unsure, you can check the chicken after 12 minutes and steam it a little longer if necessary, but not beyond 15 minutes. - Adjusting the Seasoning:
Feel free to adjust the seasoning to suit your preferences. If you like a little heat, add some chopped chili peppers to the black bean sauce. You can also experiment with different sauces, such as doubanjiang(fermented chili bean paste), for a spicier, more complex flavor.
Why You‘ll Love This Recipe
- It’s a no-fuss, one-dish meal that comes together with basic ingredients.
- The fermented black beans add a bold, complex flavor without overwhelming the dish.
- Steaming keeps the chicken moist and tender without the need for added fat.
Ingredients
Main Ingredients
- 500g large chicken legs (about 2, deboned and cut into chunks)
Other Ingredients
- 5–6 dried shiitake mushrooms (soaked, stems removed, and chopped)
- 30–40g dried wood ear mushrooms (soaked and torn into small pieces)
- 1 stalk scallion (20g, divided: white part minced, green part sliced)
- 15g garlic (minced)
Seasonings
- 20g fermented black beans (2 tsp, chopped with scallion and garlic)
- 1/4 tsp white pepper
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp dark soy sauce
- 2 tsp starch (cornstarch or potato starch)
- 3 tbsp cooking oil (for heating and pouring over the black bean mixture)
Note:
Use hot oil (around 70% heated) when pouring over the fermented black beans to bring out their aroma.
Instructions
Prepare the Ingredients
Soak the dried shiitake mushrooms in hot water for 20–30 minutes until soft, then remove stems and cut into small pieces. (If you have time, you can soak them in room temperature water overnight.)
Soak the dried wood ear mushrooms for 15–20 minutes until fully expanded and tender, then tear into small florets.
Debone the chicken legs, rinse to remove blood and impurities, pat dry, then cut into bite-sized chunks.
Make the Sauce
Chop fermented black beans together with garlic and scallion (white part).
Place in a bowl, and pour over 3 tbsp of hot oil (heated to about 70% hot) — it should sizzle. Stir to mix.
Add white pepper, light soy sauce, oyster sauce, and dark soy sauce. Stir well to combine into a rich black bean sauce.
Marinate the Chicken
Place the chicken chunks in a bowl. Add the black bean sauce and mix well by hand (wear gloves if preferred).
Add the starch and mix again until evenly coated.
Let the chicken marinate for 15–20 minutes to absorb all the flavors.
Steam the Chicken
Spread the soaked mushrooms and wood ear evenly on the bottom of a heatproof plate.
Lay the marinated chicken evenly on top, not too thick to ensure even cooking.
Bring water to a boil in a steamer. Once boiling, place the plate in, cover, and steam on high heat for 12 minutes.
Do not open the lid while steaming to avoid losing heat and steam.
Serve
Remove the plate carefully with oven mitts or a towel.
Sprinkle with the remaining scallion (green part) as garnish.
Serve hot and enjoy!
Frequently Asked Questions
Can I use fresh mushrooms?
Dried shiitake mushrooms have a stronger flavor. If using fresh, you may miss some of that depth.
Is this dish spicy?
No, it’s savory and aromatic but not spicy. You can add chili if you like a kick.
Steamed Chicken with Black Bean Sauce
Ingredients
Main Ingredients
- 500 g large chicken legs about 2, deboned and cut into chunks
Other Ingredients
- 5 –6 dried shiitake mushrooms soaked, stems removed, and chopped
- 30 –40g dried wood ear mushrooms soaked and torn into small pieces
- 1 stalk scallion 20g, divided: white part minced, green part sliced
- 15 g garlic minced
Seasonings
- 20 g fermented black beans 2 tsp, chopped with scallion and garlic
- 1/4 tsp white pepper
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp dark soy sauce
- 2 tsp starch cornstarch or potato starch
- 3 tbsp cooking oil for heating and pouring over the black bean mixture
Instructions
Prepare the Ingredients
- Soak the dried shiitake mushrooms in hot water for 20–30 minutes until soft, then remove stems and cut into small pieces. (If you have time, you can soak them in room temperature water overnight.)
- Soak the dried wood ear mushrooms for 15–20 minutes until fully expanded and tender, then tear into small florets.
- Debone the chicken legs, rinse to remove blood and impurities, pat dry, then cut into bite-sized chunks.
Make the Sauce
- Chop fermented black beans together with garlic and scallion (white part).
- Place in a bowl, and pour over 3 tbsp of hot oil (heated to about 70% hot) — it should sizzle. Stir to mix.
- Add white pepper, light soy sauce, oyster sauce, and dark soy sauce. Stir well to combine into a rich black bean sauce.
Marinate the Chicken
- Place the chicken chunks in a bowl. Add the black bean sauce and mix well by hand (wear gloves if preferred).
- Add the starch and mix again until evenly coated.
- Let the chicken marinate for 15–20 minutes to absorb all the flavors.
Steam the Chicken
- Spread the soaked mushrooms and wood ear evenly on the bottom of a heatproof plate.
- Lay the marinated chicken evenly on top, not too thick to ensure even cooking.
- Bring water to a boil in a steamer. Once boiling, place the plate in, cover, and steam on high heat for 12 minutes.
- Do not open the lid while steaming to avoid losing heat and steam.
Serve
- Remove the plate carefully with oven mitts or a towel.
- Sprinkle with the remaining scallion (green part) as garnish.
- Serve hot and enjoy!
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