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Cantonese Steamed Chicken with Lap Cheong and Black Beans
Ingredients
  • 450 g boneless, skinless chicken thighs
  • 1 tbsp dried fermented black beans, rinsed and drained
  • 1 tbsp cornflour (cornstarch)
  • 2 lap cheong (Chinese sausage), thinly sliced
  • steamed rice, to serve
  • subheading: Marinade:
  • ½ tsp vegetable oil
  • ½ tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • ½ tsp finely grated ginger
  • ½ tsp salt
  • 1 pinch ground white pepper
  • 1 spring onion, finely chopped, white and green part kept separate, greens reserved for serving
Note: Ingredients may have been altered from the original.
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