Steamed Fermented Soy Bean Chicken

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 1/4 lb bone-in chicken pieces
1/2 bulb garlic – finely chopped/pressed
1 inch piece ginger – julienned
1 fresh red chile – finely sliced
1 stalk spring onion – chopped, white and green parts separated

Marinade:
1 tbs Taucu (fermented soy bean paste)
1 tsp light soy sauce
1/2 tsp sugar
1 tbs Shaoxing wine
1 tsp sesame oil
A dash white pepper powder

Instructions:

Mix all ingredients except the green part of spring onions in a steaming bowl. Cover and leave to marinade for at least 1 hr. Steam on medium low heat for about 20 mins or until chicken is cooked. Garnish with green part of spring onions and more chile.

Adapted from pigpigscorner.com