Steamed Chicken with Rice Flour
A Sichuan specialty: marinated chicken coated in stir-fried rice flour and steamed with cooked peas. Aromatic with a mildly spicy-sweet flavor.
Ingredients
Fatty chicken (cut into ~1-inch thick slices)
200g
Sugar
6.5g
Sweet bean paste
to taste
Fermented rice wine
to taste
Soy sauce
to taste
Rice flour (made by stir-frying rice until yellow and grinding)
to taste
Sesame oil
to taste
Whole Sichuan peppercorns (for frying rice)
to taste
Minced scallion and ginger
to taste
Lard
a pinch
White pepper
to taste
Shaoxing wine
to taste
Cooked peas
to taste
Fine salt
to taste
Doubanjiang (broad bean paste)
to taste
Instructions
1
Marinating the chicken
Cut the chicken into ~1-inch thick slices, and mix evenly with sweet bean paste, doubanjiang, sugar, soy sauce, scallion, ginger, Shaoxing wine, white pepper, and fermented rice wine to season.
2
Preparing rice flour and steaming
Separately stir-fry the rice until yellow, add the whole Sichuan peppercorns and continue to fry together, then grind into a fine powder. Add the lard and sesame oil, mix evenly with the marinated chicken slices, and place into a bowl. Combine the cooked peas with rice flour and Sichuan pepper powder, add a pinch of salt, and spread this mixture on top in the bowl. Steam in a steamer until fully cooked, then invert onto a serving plate.
