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.
Servings: 2
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.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- 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.
- Steam the chicken for 20 minutes until the chicken is cooked through.
