Cuisine
Time
1 hour mins
Servings
4 people
For 4 ceramic or bone china rice bowls:
The marinade:
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. Place 4 pieces of chicken on top of each bowl of rice, along with 6–8 pieces of chinese sausage.
The rice pots are now ready to be steamed
