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Easy
By Neil Perry
Published 2008
This easy self-saucing dish has plenty of fire from the chopped salted chillies. You could also just use fresh chillies and the dish would still be great, but the chopped salted ones add another level of complexity. This simple Sichuan-style steaming really suits fish as well — try a blue eye trevalla or bar cod.
Blanch the chicken for 1 minute in boiling water, then remove, rinse and dry well. This is important to stop the sauce getting protein scum in it.
Mix together the chicken, ginger, garlic, shaoxing, chillies, black beans, sea salt, soy sauce, sugar and chicken stock in a heatproof bowl that fits into your steamer.
Place the bowl in a large steamer over a pot or