|Sesame oil||2 Teaspoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Fermented black beans||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Chicken thighs and legs||2 1⁄2 Pound, cut in 1 to 1 1/2 inch lengths|
Blend together smoothly the sugar, sesame oil, salt, cornstarch, soy sauce, and sherry.
Rinse beans and drain well; mash with garlic, add to the cornstarch paste.
Stir in the chicken pieces to mix thoroughly, then arrange pieces evenly in a 10 or 11-inch heatproof, rimmed dish.
Roll lemon to soften, then cut in half and squeeze juice over chicken.
Cut the lemon shell into eighths and distribute over chicken.
Cover top of dish completely with a double thickness of waxed paper.
Support dish on stand above 1 or 2 inches of boiling water.
See information on steamers to buy or improvise
Cover pan snugly and simmer rapidly for 30 minutes.
Turn off heat and remove pan lid, allowing steam to disperse.
Lift dish from pan, dry base with a towel, and serve.