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 a wok of boiling water, place the lid on the steamer and cook over high heat for 30 minutes, or until the chicken is cooked through.
Spoon the chicken and sauce into a large serving bowl or serve straight from the steamer. Sprinkle with spring onion to finish.
© 2008 All rights reserved. Published by Murdoch Books.