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Steamed chicken with rice & preserved black beans


  • Soak the black beans in cold water for about 30 mins. Then drain well, roughly chop and set aside.
  • Put the rice and stock in a large heavy-bottomed casserole (or prepared claypot) and gently simmer for about 12-15 mins, stirring now and again.
  • While the rice is cooking, whisk the Chinese wine, oyster sauce, soy, sesame oil, ginger and spring onions with the vegie oil, shallot, sugar, cornflour and the drained black beans in a large bowl. Taste for seasoning, add the chicken and toss until well coated in the marinade.
  • Then spoon the chicken on top of the rice with all the sauce, in one layer. Smooth down the top, cover with a tight lid and cook for about another 12-15 mins until the chicken is ready.
  • Sprinkle with the chilli and coriander and serve.


  • 3 tbsp black beans
  • 2 cups Basmati (or any long grain) rice, well washed & drained
  • 3 cups chicken stock
  • 1 tbsp Chinese rice wine
  • 1 tbsp oyster sauce
  • 2 heaped tbsp soy sauce
  • a splash of sesame oil
  • a good knob of fresh ginger, grated
  • 2 spring (green) onions, finely sliced
  • 2 tbsp vegetable oil
  • 1 shallot, finely sliced
  • 1 tspn white sugar
  • 1 tbsp cornflour
  • 6 large chicken thigh fillets, boned, but skin on & cut into even cubes
  • 1 long red chilli, seeded & sliced
  • 1 heaped tbsp chopped fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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