Steamed Chicken with Douchi Sauce

Ingredients （yields : 2 servings)

• 300 g chicken breast

• 30 pieces of douchi

• 3 cloves of garlic

• 2 shallots

• 15 ml soy sauce

• 15 ml oyster sauce

• 5 g sugar

• 15 ml cooking wine

• pinch of white pepper powder

• 45 ml water

• 15 ml corn starch

• 15 ml vegetable oil

• 1 sprig of chives

Realisation

1. Dice the chicken breast into 2 cm cubes;

2. Finely chop 20 pieces of douchi, garlic, shallots, then put them all together into a mixing bowl；

3. Add soy sauce, oyster sauce, sugar, cooking wine, white pepper powder, and water, then mix them well together; this serves as the marinade；

4. Add corn starch to the chicken, then massage the meat until all the starch is well absorbed, about 1 minute;

5. Add the marinade to the chicken, 2 tbsp at a time; after each batch, massage the marinade into the meat until it’s all absorbed, then add the next batch; repeat this until all marinade is gone；

6. Add vegetable oil and mix well；

7. Rest the chicken in the refrigerator for at least 2 hours；

8. Take the chicken out of the refrigerator 30 minutes before cooking；

9. Arrange the chicken into one layer on the serving plate, sprinkle the remaining 10 pieces of douchi on top of the chicken；

10. Steam the chicken over high heat for 10 minutes, then turn off the heat, keep the lid on, and let it sit on the residual heat for another 10 minutes；

11. Finely chop the chives, and sprinkle them on top of the steamed chicken；

12. Serve and enjoy!