A Hong Kong-inspired dish from Jeremy Pang
A pinch of sugar per bowl
2 tsp vegetable oil
Chiu Chow chilli oil, to serve
Soy sauce, to serve
For the chicken wings & wind-dried Chinese meats:
1 Chinese sausage
8 whole chicken wings
2 salted eggs
For the marinade:
1 garlic clove
1 tsp fermented black beans
¼ tsp salt
½ tsp white pepper
¼ tsp sugar
1 tbsp light soy sauce
1 tsp pure sesame oil
1 tsp cornflour
4 ceramic or bone china rice bowls
Wash the rice at least 3 or 4 times to get rid of any excess starch. Divide it evenly between 4 small rice bowls and add the stated amount of water to each bowl. Add the sugar, salt and vegetable oil and mix well.
Finely chop the garlic and wash the black beans in cold water. Lightly crush the garlic and black beans together, using either a pestle and mortar or the back of a spoon in a small bowl.
Finely slice the Chinese sausage on an angle, chop the chicken wings into halves or thirds, using a sharp cleaver, and place both in a mixing bowl. Add the black bean mixture and the rest of the marinade ingredients and mix well.
Put 80g rice into each bowl, then place 4 pieces of chicken on top of each, along with 6-8 pieces of Chinese sausage. The rice pots are now ready to be steamed.
Fill a wok with boiling water to come at least one-third to halfway up the sides. Put the rice pots into a steam basket and add the 2 whole salted eggs to the basket, without peeling or cracking the shells. Place the steam basket directly on top of the wok, cover with a deep-domed wok lid, and steam on a high heat for 30 mins, resisting the temptation to open the lid at all during this time.
To serve, slice each salted egg in half and place one half on top of each rice pot. Serve with some Chiu Chow chilli oil and soy sauce on the side.
Recipe: Jeremy Pang
Image: Kris Kirkham
From Hong Kong Diner by Jeremy Pang