Steamed fermented soy bean chicken (non-spicy version)

Serving: 4-6 pax


  • 400g of deboned chicken, preferably drumsticks and thighs
  • 1 sprig of spring onions, chopped (discard the white part)
  • 1 tablespoon of corn starch
  • 4-5 tablespoons of water
  • 4 cloves of garlic, chopped
  • 1 tablespoon of finely shredded ginger


  • 1 tablespoon of crush fermented soy bean (tau chu)
  • 1 teaspoon of light soy sauce
  • 1/3 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1 teaspoon Chinese wine
  • A dash of pepper


  1. Mix chicken with marinate in a steaming plate. Set aside either at room temperature or fridge to sit for at least one hour
  2. With the exception of the spring onions, add in the rest of the ingredients. Mix well. 
  3. Sprinkle the chopped spring onions on top. Steam over high heat for 8 minutes or till cooked. Serve immediately with hot steaming rice. 


This entry was published on June 12, 2015 at 6:28 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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