Steamed Chicken and Chinese Sausage

I don’t know when I had tried this dish but definitely it was from a Chinese restaurant. I remember I recreated this dish a long time ago just by remembering how it looked and tasted. The first attempt was a success and since then this was one of our normal menus that come once in a while.


This is a very simple dish to cook and to prepare all you have to do is just mix everything together and leave it to the steamer. After some research on how this is properly made I noticed that most of the Chinese restaurant do it in a different manner. How they do it is that they stir fry the ingredients first, place it on the top of a nearly cooked rice and let it finish the cooking process together, using this method will yield a very rich flavoured rice as the juices tend to seep through the rice during the cooking process making it savoury. Now my version eliminates that stir frying part hence this will be good for those health buffs.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon

Steamed Chicken and Chinese Sausage

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

This Steamed Chicken and Chinese Sausage is surprisingly easy to prepare all you need to do is mix all the ingredients like chicken, mushrooms and Chinese sausage and steam it.


Scale

Ingredients

  • 800g Chicken wings
  • 4 pcs Chinese Sausage, sliced
  • 5 pcs dried mushrooms, soaked in 1 cup water and sliced
  • 3 tsp sesame oil
  • 2 tbsp cornstarch
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tsp minced ginger
  • 1 tbsp honey
  • freshly ground black pepper

Instructions

  1. In a bowl mix thoroughly all ingredients together then marinate for at least 6 hrs.
  2. Place chicken mixture in a steamer and steam for 40 minutes.
  3. Serve on top of steaming hot rice.

 


 

Recommended

12 Responses

  1. Looks delicious!

  2. Beautiful pics! Although I never had the dish before, I am sure the chicken is juicy and taste.

  3. Wow!!! You are so making me drool!!!! Pinning it…

  4. Kristy says:

    Another one that will become a regular on our table. You sure know how to make us like chicken around here. 🙂

  5. Looks super juicy ! And drool-inducing ! And beautiful !

    I sure will try it ASAP 🙂

  6. mjskit says:

    What a beautiful little meal! I’ve never had steamed chicken even in a restaurant. Very interesting way to cook and serve chicken wings.

  7. Oliver Tan says:

    will try this… sarape

  8. vicky kho says:

    i will try this…new menu for my family…thanks…

  9. Ron says:

    I have made this dish for years but: 1) add 1 clove of minced garlic and 2 tbs of fermented black beans; 2) use bone-in thighs instead and steam for 25 minutes; 3) use white pepper instead of black; 4) marinate for as little as 1 hour.

  10. Diana T says:

    You are definitely not Chinese, because Chinese would never leave their chopsticks stuck into their rice bowl like that unless it was an offering to the dead.

  11. janet says:

    Very delucious

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.