What’s remarkable about this dish, from San Francisco chef Charles Phan, is that instead of developing flavor step-by-step, you stir together a bunch of ingredients—chicken, ginger, soy sauce, preserved black beans heated with garlic in olive oil—and pour them into a clay bowl that you place into a steamer. Thirty to forty minutes after steaming, you have fall-apart chicken that’s been infused with all of those other components and, because it all happens in one vessel, it makes its own sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?