Here’s an interesting way to take velveting to the next level and create that particular silky slippery texture so characteristic of Cantonese dishes.
This chicken with fermented black beans was prepared in a steamer which produced especially tender and not greasy texture. For the side, I stir fried some water spinach with garlic and hot peppers.
WHAT WENT IN
— 1.5 lb chicken thighs cut into bite size pieces
— 2 Tbsp cornstarch mixed with water to make a paste
— 3 Tbsp neutral oil
— 2 Tbsp fermented black beans, rinsed
— 2 Tbsp garlic, chopped
— 2 Tbsp Shaoxing wine
— 1 tsp salt
— 1 tsp sugar
— 2 Tbsp light soysauce
— 1 Tbsp Thai Dragon pepper, chopped
— scallions, chopped
— cilantro, chopped
THE PROCESS
1. Mix chicken with a cornstarch paste.
2. In a small saucepan in oil stir fry beans with garlic over low heat until fragrant and garlic starts turning blond — a minute or two.
3. To the saucepan with garlic, add wine, salt, sugar, and soy sauce.
4. On a plate that fits your steamer, mix well chicken and the sauce and spread in an even layer.
5. Sprinkle hot peppers on top.
6. Place the plate into a steamer and steam on high for 15 minutes.
7. Transfer cooked chicken onto a serving platter and garnish with scallions and cilantro.
