Chicken and Pumpkin Steamed with Bean Paste and Salted Black Beans | BIG Bites MY (Panasonic Cubie)

 

Chicken and Pumpkin Steamed with Bean Paste and Salted Black Beans

This is a great "one-pot" dish, protein and vegetables all in one dish. It is a great dish for those days when you have had a hectic day at work and all you want is a nourishing and quick dinner before crashing into your bed. This is SO EASY LAH! The recipe shown here feeds 1 to 2, just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Cooking time: 15 minutes

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• Chicken
• 1 chicken whole leg
• 1/2 teaspoon oyster sauce
• 1/4 teaspoon soy sauce
• 1 tablespoon bean paste
• 1 teaspoon sugar
• 1/2 teaspoon salted black beans
• 1 tablespoon minced garlic
• 1 tablespoon groundnut oil
• 1 teaspoon corn flour
• 1 tablespoon water
• 1 Thai chili
• 250g pumpkin (1/4 of a small pumpkin)

Method:

• Chicken:
• Marinate the chicken leg with oyster sauce and soy sauce. Let it marinate in the refrigerator for at least 2 hours. (I prefer to let it marinate overnight)
• Peel and deseed the pumpkin. It is easier to cut along the ridges. Then cut the pumpkin into big chunks.
• Cut the Thai chili into 6mm lengths. I like to deseed the chili so that it is not too spicy. 
• Bean paste sauce mixture:
• Pour the oil into the pan and heat the oil until smoking hot over MEDIUM LOW heat
• Turn off the heat when the oil is smoking hot
• WITH THE HEAT OFF:
• Add garlic and stir to let the hot oil take the harshness out of the raw garlic. When the garlic is slightly softened, add the bean paste and stir to combine
• Add sugar and stir to combine
• Add the salted black beans (rinsed to remove excess salt). Stir to combine.
• Add water to the corn flour. Stir to combine.
• Add the corn flour solution and stir to combine. (It will thicken the sauce when steaming the chicken later).
• Add Thai chili and stir to combine
• Add pumpkin and stir to coat the pumpkin with the bean paste sauce
• Place the marinated chicken on the steaming plate
• Add the pumpkin and bean paste sauce mixture to the steaming plate
• Cooking time:
• Panasonic Cubie: Steam setting, HIGH, 20 minutes
• Stove top: Bring water to boil in a steamer / wok and place a trivet / steamer rack in it. Steam chicken over MEDIUM HIGH HEAT for 15 minutes.
• Turn off the heat after 15 minutes and let the chicken rest for about 5 minutes in the hot pot
• Pierce the pumpkin with a fork. It should be fork tender.
• Garnish with a sprig of coriander and serve immediately
  
  

Note: 

• The pumpkin chunks need to be relatively big because if they are too small, the pumpkin will be too soft by the time the chicken is cooked