Steamed Chicken Rice Bowls with Chinese Sausage & Salted Egg

6 chicken wings
1 Chinese sausage (lap cheong)
1 cup jasmine rice
2 salted duck eggs
2 garlic cloves
1 tablespoon fermented black beans
Vegetable oil

The Marinade

1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
Pinch sugar
Pinch salt
Pinch white pepper
1 teaspoon cornflour

PREPARATION

1. Soak fermented black beans in hot water for about 10 minutes to remove excess salt and soften them slightly before draining.
2. Finely chop garlic and roughly crush or chop the soaked black beans, then place them into a bowl together.
3. Add light soy sauce, dark soy sauce, sesame oil, sugar, salt and white pepper, mixing everything into a fragrant marinade.
4. Cut chicken wings into smaller sections and add them into the marinade, coating thoroughly so the flavour penetrates the meat evenly.
5. Stir cornflour into the marinated chicken, helping the sauce cling to the wings during steaming.
6. Wash the jasmine rice several times until the water runs mostly clear, then divide evenly between heatproof bowls.
7. Add water to the rice using roughly a 1:1 rice-to-water ratio, slightly reducing the water because the chicken will release moisture during steaming.
8. Slice the Chinese sausage thinly and arrange the pieces neatly over the surface of the rice.
9. Lay the marinated chicken pieces over the rice and sausage, spreading them evenly so they steam consistently.
10. Place salted duck eggs whole into the steamer alongside the rice bowls.

COOKING

1. Steam everything over a rolling boil for about 30 minutes, until the rice is fluffy and the chicken fully cooked through.
2. Carefully remove the bowls from the steamer and allow them to rest briefly before serving.
3. Crack open the salted duck eggs and serve alongside the rice bowls for extra richness and flavour.

School of Wok Tips

• Don’t add too much water—the chicken releases moisture while steaming.
• Fermented black beans add deep savoury umami flavour.
• Individual bowls help the rice steam more evenly.
• Keep the steamer at a steady rolling boil throughout cooking.

FAQs

What is lap cheong?
A Chinese cured sausage with a sweet savoury flavour.

What are salted duck eggs?
Duck eggs preserved in heavily salted brine until rich and savoury.

Can I use chicken thigh instead of wings?
Yes, boneless chicken thigh works very well too.