Steamed Chicken with Black Bean Sauce

Introduction

Steamed Chicken with Black Bean Sauce is the perfect marriage of simplicity and flavor. This classic Cantonese dish is known for its succulent chicken and punchy, umami-rich black bean sauce, proving that minimal ingredients can create restaurant-worthy results at home. Steaming ensures that the chicken stays incredibly moist, and the deeply savory sauce clings to every tender bite.

Ideal for busy weeknights or a healthy family meal, this recipe is low-fat yet bursting with taste, making it a perennial crowd-pleaser.

Why This Steamed Chicken with Black Bean Sauce Stands Out

What makes this dish truly spectacular is the irresistible fragrance and depth provided by fermented black beans. The gentle steaming process keeps the chicken juicy while allowing it to fully soak up the bold flavors of ginger, garlic, and black bean paste. Each mouthful is an explosion of savory notes rounded out by hints of sweetness and a touch of heat.

Prepping Ingredients for Maximum Flavor

Choose chicken thighs or drumsticks for extra-tender results; their higher fat content means richer flavor. For uniform, quick chopping of your aromatics and vegetables, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This will save time and ensure your garlic, ginger, and scallions are finely and evenly diced, distributing their flavor throughout the dish.

Keep fermented black beans on hand for authentic results. If you can’t find them, use a prepared black bean garlic sauce from Asian markets.

Perfecting the Black Bean Sauce

The heart of this recipe is the black bean sauce—a blend of salted fermented black beans, garlic, ginger, soy sauce, and a hint of sugar. Crush the black beans lightly before combining them with aromatics to maximize flavor release.

Mix the sauce ahead and let it stand for a few minutes so the ingredients meld. If you like a spicier take, finely chop a small chili and stir it into the sauce.

Steaming Technique for Tender, Flavorful Chicken

Marinate the chicken in a light soy sauce mixture for at least 15 minutes for deeper flavor. To ensure easy cleanup, line your steamer or heatproof dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll. Scatter the chicken in a single layer, spoon the black bean sauce evenly on top, and steam until the meat is cooked through and juicy.

Use a digital thermometer, such as the ThermoPro TP19H Digital Meat Thermometer for Cooking, to check that the chicken reaches a safe internal temperature of 165°F.

Serving Suggestions for Steamed Chicken with Black Bean Sauce

Serve this dish with fluffy jasmine rice and a side of crisp vegetables to highlight the robust flavors. Store leftovers in convenient Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep the chicken fresh and aromatic for the next day’s lunch.

Garnish with sliced scallions and serve immediately for a delicious, healthful meal the whole family will love.

Nutritional Information and Serving Size

This recipe yields about 4 generous servings. For one serving (using skinless chicken thighs), you get approximately 280 calories, 30g protein, 10g fat, and 7g carbohydrates (mainly from the sauce). Serve with steamed vegetables for a balanced, low-fat meal.

Steamed Chicken with Black Bean Sauce (Recap)

Steamed Chicken with Black Bean Sauce offers a healthy, flavor-packed alternative to takeout—moist chicken enveloped in a bold, umami-rich sauce, prepped and cooked with minimal fuss.

Instructions

1. Prepare the chicken: In a large bowl, combine chicken pieces, soy sauce, Shaoxing wine, sesame oil, and white pepper. Marinate for at least 15 minutes.
2. While the chicken marinates, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick and even dicing of garlic, ginger, and chili (if using).
3. Rinse fermented black beans and roughly crush them with the back of a spoon. Mix with chopped garlic, ginger, chili, and sugar to form the black bean sauce.
4. Line a heatproof dish or shallow bowl with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup. Arrange chicken in a single layer and top evenly with the black bean mixture.
5. Set up a steamer or place a rack in a large wok or pot. Fill with 2 inches of water and bring to a boil. Place dish in steamer, cover, and steam over medium-high heat for 18–22 minutes or until chicken is cooked through (check with a ThermoPro TP19H Digital Meat Thermometer for Cooking for 165°F internal temp).
6. Carefully remove dish using oven mitts, garnish with sliced scallions, and serve immediately with steamed rice.
7. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy meal prep.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Enjoy this savory, memorable dish that makes family dinners both quick and delicious!