Steamed Chicken with Chinese Sausage

Steamed Chicken with Chinese Sausage

Steamed Chicken with Chinese Sausage

Steamed chicken with Chinese sausage is a great example of Cantonese home cooking. You can use any cut of chicken, bone in or boneless; but I believe skinless chicken thighs work the best. The chicken thighs get marinated for several hours. Then the chicken is placed in a deep plate on a bed of mushrooms, topped with slices of dried Chinese sausage. The plate is put inside a bamboo steamer and steamed for 20 minutes. The chicken comes out unbelievably tender and flavorful. In the bottom of the plate is a sauce created from the chicken and sausage juices that should be ladled over steamed rice. You definitely don’t want to waste the juices.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time4 hours
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, East Asian, main course
Servings: 2
Author: Alex Gorgos

Equipment

  • bamboo steamer

Ingredients

  • 4 bone in skinless chicken thighs
  • 8 dried shiitake or wood ear mushrooms soaked for 2 hours; sliced
  • 2 dried Chinese sausage thinly sliced on a bias

Marinade

  • 1/3 cup water
  • 1 tbsp vegetable oil
  • 1 tbsp oyster sauce
  • 1 tsp shaoxing cooking wine
  • 1 tsp salt
  • 1 tsp ginger grated
  • 1/4 tsp sesame oil
  • 1/4 tsp sugar
  • 1/4 tsp white pepper
  • 1 green onion finely chopped
  • 1 tbsp cornstarch

Instructions

  • Mix together the marinade ingredients.
    Chinese, main course, chicken
  • Marinate the chicken thighs for at least 4 hours, preferably overnight.
    Chinese, main course, chicken
  • Make a bed out of the sliced mushrooms. In a deep plate, place the chicken thighs on top of the mushrooms. Lay slices of Chinese sausage on top of the chicken. Place the plate in a bamboo steamer.
    Chinese, main course, chicken
  • Steam the chicken for 20 minutes until the chicken is cooked through.
    Chinese, main course, chicken
Chi, main course, chicken
Serve immediately.
Chinese, main course, chicken
Serve with steamed rice. Make sure to ladle the juices from the plate over the rice.