If you ignore the fact that the chicken skin is still intact, this dish is pretty easy, healthy and really tasty. This recipe is adapted from Sonia’s @ Nasi Lemak Lover recipe. The main seasoning is taucu or tou cheong, which is essentially Chinese version of miso. Feel free to use Japanese or Korean miso as they all taste pretty similar to me. If you want it to be healthier, use de-skinned and/or de-boned chicken and steam the dish for about 8-10 mins.
Steamed Fermented Soy Bean Chicken
Prep time: 10 mins
Marinate time: 1 hr
Cook time: 20 mins
Yield: serves 2-3
- 550 g bone-in chicken pieces
- 1/2 bulb garlic – finely chopped/pressed
- 25 g ginger – julienned
- 1 fresh red chili – finely sliced
- 1 stalk spring onion – chopped, white and green parts separated
- 1 tbs Taucu (fermented soy bean paste)
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 tbs Shaoxing wine
- 1 tsp sesame oil
- A dash white pepper powder
- Mix all ingredients except the green part of spring onions in a steaming bowl. Cover and leave to marinade for at least 1 hr.
- Steam on medium low heat for about 20 mins or until chicken is cooked.
- Garnish with green part of spring onions and more chili.