Could be the stress or worries on my new job, I felt the need for something basic, something that gave me comfort and soothed my mind.  I turned to a few dishes that I loved when I was a kid.  Besides mom’s Steamed Chinese Chicken, I always love her Steamed Chinese Chicken in Black Bean Sauce.  It tasted so good that I had to lick the plate every time I had it.  Ya, I know, I was not supposed to do that. That was totally bad table manner.  Oh well, I was a kid.  What did I care?  LOL.  Anyway, this is a perfect dish to make when I am super busy.  All I need to do was mix the chicken with the sauce, then steam it.  I set the timer, and I could forget about it until it is done.  Hm.. does that soundslike some infomercial?  LOL.  Seriously, you would love steammed chinese dishes if you know how easy it is.   


Creative Steaming Rack
Creative Steaming Rack


Steaming Pouch
Steaming Pouch


Steamed Chinese Chicken with Black Bean Sauce
Steamed Chinese Chicken with Black Bean Sauce


  • Skinless Chicken meat (dark or white) 1 pound.  I prefer skinless and bonelss thigh meat for this dish.
  • Red pepper, 1
  • Dried shiitake mushrooms. 5 whole mushrooms or a handful if they are pre-sliced.
  • Lee Kum Kee black bean sauce, 1 Tbsp
  • Sugar, 1 tsp
  • Chinese cooking wine, 1 tsp
  • Corn starch, 1 Tbsp
  • Soy sauce, 1 tsp


  1. Put dried shiitake mushrooms in warm water in a microwave-able bowl.  Put it in the microwave for 3 minutes.  This is a fast version/short cut.  Or you can soak it in warm water for 25 minutes or so.  Remove the mushrooms, and slice them in thin slices. 
  2. Cut red pepper into small pieces, like 1.5 inches.
  3. Cut chicken into bite size cubes, like 1 to 1.5 inches long.
  4. In a big mixing bowl, put the chicken in it. 
  5. Add the rest of the ingredients to the bowl. Mix it well. 
  6. If you have a steamer, add enough water to the steamer, boil the water.  Put the chicken in a plate that can be fit into the steamer.  Wait until the water boils, add the plate inside the steamer and steam with a lid on for 30 mins.
  7. Note: if you don”t have a steamer. You can do what I did:
  8. Put two pairs of Chinese wooden chopsticks in a pot. I used the chopsticks I got from the Chinese take-out, see the picture.  Put enough water in the pot.  Boil the water.  If you don”t have a plate that fit into the pot, you can put the chicken on a large aluminum foil.  Then seal the edges of the foil to make a pouch.  Use a second piece of aluminum foil to wrap around the pouch to prevent water from getting into the chicken (see the picture).  Put the aluminum pouch in the pot on top of the chopsticks when the water boils.  Steam with a lid on for 30 mins.

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