Tender Steamed Chicken with Black Bean Sauce

[@AudreysKitchen]

This looks really good, and I love how calm the video is. It's nicely filmed and I enjoy just watching and hearing the cooking with a little music.

[@MrsYungCooking]

Nice take with the chicken version of Cantonese steam spare ribs with black beans. Beautifully done.

[@UncleBillsKitchen]

Nice eye, I was thinking the same thing. Dim Sum Chicken with black bean... Yummy!

[@bryan3550]

Thank You Elaine. You just moved my wife and me to Heaven: a gorgeous dish... 🙏

[@pdgray668]

This is one of favorite dishes! Thank you!!

[@ElaineLuo]

Super super easy and delicious!

[@betsyrocks]

Wow. Looks well nice

[@tisasuico7397]

Wow I love it very easy to follow. Thank u!

[@sandralim4102]

OOH I ALWAYS COOK THIS KIND OFF RECIPE BECAUSE MY GRANDMOTHER IS CHINESE CHINESE CUISINE IS 😋😋😋😋😋😋👌🏽👌🏽👌🏽👌🏽

[@cathychan2814]

Elaine how long is the marinade before you remove the ginger and scallions?

[@ianchegne793]

hi, If i would like to use whole drumstick, how long would the steaming time be then? Thank you

[@amyrizal2000]

V nice video quality and editing, please keep them coming! Came here from your website

[@NanumSamayalum]

Nice one

[@janechow8751]

need to marinate the chicken for how long?

[@andreasfett6415]

Very nice Elaine. This reminds me of your great steamed pork ribs recipe. Did I see that correctly, that you do not discard the chicken skin? Do you have any suggestions for fitting side dishes and a soup that goes well with this?

[@ElaineLuo]

I matched this with smashed cucumber and mung bean soup. It actually depends on the temperature.

[@dassad323]

Elaine..How long is the process if we use Chicken Feed?

[@marie3478]

can I use chicken breast instead of boneless chicken drumstick?

[@TheShalinikumar]

What is black beans? Is it black rajma?

[@no_chefs_here3194]

best flavor - 100%

[@asianangler]

why do you put the corn start before the garlic and black bean, instead of after?

[@danishdart]

Ingredients are great. Assembly is a bit back to front.. Why add ginger and spring onion only to take them out? You may as well just show the ginger to the chicken then put it back in the fridge. Why not fry the garlic and black beans with the oil? Just 60 seconds so you don't end up with raw garlic Why not add the sesame oil to the garlic and oil? Still a great recipe all in all. Thanks.

[@chromberries7329]

The chicken was probably marinated with the green onions and ginger which is pretty typical for chinese cooking, she probably didn't want the garlic to be fried (in sichuan they believe splashing hot oil on aromatics make them more fragrant), and lastly, sesame oil should always be added at the very end of a dish because it loses its flavor when overexposed to heat. But I agree, chinese cooking seems to be filled with a lot of strange, almost superstitious (?) traditions. But that's what makes it neat to watch.

[@shuiwahlee5836]

The oil corrupts the healthiness of the steam..