Recipe Courtesy of Asian Food Network
Cantonese Steamed Chicken with Chinese Sausage
A distant relative of the Claypot Chicken Rice, the Cantonese Steamed Chicken with Chinese Sausage is made from similar ingredients –chicken, chinese sausage and shitake mushroom. The trick to the dish is getting the chicken marinate right, and to marinate it long enough for the chicken to absorb all its goodness. Once you have that down, all you need to do is steam and serve!
- Difficulty: Easy
- Preparation: 70 min
- Cook: 45 min
- Clean up: min
- Steps: 2 steps
- 11 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 11 Ingredients
- Preparation: 70 min
- Cook: 45 min
- Clean up: min
|
|
|
|
|
|
|
|
Instructions
1. Marinate chicken
In a small bowl, combine 1 ½ tbsp sesame oil, 2 tbsp corn starch, 1 ½ tbsp Chinese cooking wine, 1 tbsp dark soy sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sliced ginger and 1 tbsp sugar. Mix well.
Pour marinade on chicken, mushrooms and mix thoroughly. Marinate for at least 1 hour.
2. Cook dish
After marinating, add Chinese sausage on top of the seasoned chicken & mushrooms.
Steam for 30-45 minutes until chicken is thoroughly cooked.
Plate and Serve!
| Add some salted fish to the dish before steaming to produce additional flavour and texture
