I bought a can of Douchi(Chinese fermented black beans) a while back then but rarely use..Douchi is a flavoring that most popular in the cuisine of China, and is used to make black bean sauce.Douchi is made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet.Fermented black bean are strongly flavored,so for easy to consume it's usually cook with others spices like garlic ,ginger and chili.It's common in Chinese cuisine fermented black beans is usually used in meat dishes..You can find fermented black beans in any Asian or Chinese grocery store..
1/2 whole chicken,chopped to small pieces or use any pre-cut chicken part like thigh or whole leg
1/4 cup fermented black beans,soak in water for 15 minutes to removed soil and saltiness
2 tbsp soy sauce
2 tbsp Shaoxing wine
1 tbsp chicken bouillon powder
3 cloves garlic,peeled and minced
1 inch ginger,peeled and sliced
2 tbsp corn flour + 4 tbsp cold water
1 big sliced fried salted fish(I used mui heong (mackerel fish),crush coarsely
2 red chili,sliced
a handful cut scallion
1:Marinate ingredients (A) in a stainless steel plate for 30 minutes or longer in fridge.Prepare steamer at high heat.
2:Place (A) into steamer and steam for 40 minutes or until cook.Mix ingredients (B) in a bowl before mix throughly with steamed chicken.Steam again for another 10 minutes.
3:Remove steamed chicken from heat,check the seasoning.Add soy sauce if necessary.Serve warm with steamed white rice.