Chinese Steamed Chicken and Chinese Sausage
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 907.18 g chicken breasts or 907.18 g chicken tenders
- 9.85 ml soy sauce
- 4.92 ml sugar
- 4.92 ml salt
- 14.79 ml cornstarch
- 4.92 ml sherry wine
- 2.46 ml ginger juice, fresh squeezed
- 4 dried mushrooms, soaked
- 4 Chinese sausage, thinly sliced (Larp Chong)
directions
- Chop chicken into 1 1/2 to 2 inch pieces.
- In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
- Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
- Stir mushrooms and larp chong into chicken.
- Put mixture into a 9 inch glass pie plate.
- Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
- Serve with steamed white rice.
Reviews
-
I've tried this a few times now and it's very authentic - just like my local restaurant. I did change it a little. 1 tablespoon of shaoshing rice wine instead of sherry. 2 slices of ginger placed on the top when steaming instead of ginger juice 1 tablespoon of chopped spring onions (added when cooked) for garnish I used light soy as this was more to my taste. I also placed the chinese sausage on top of the chicken and steamed for only 12 minutes.
RECIPE SUBMITTED BY
I love to travel therefore, I have learned to eat all kinds of ethnic foods. I try to duplicate recipes of foods that I've particularly enjoyed during my travels. I cook alot of oriental dishes since this is what my husband prefers and enjoys. However, my grandchildren prefer spagetti, pizza, hamburgers and hot dogs over my gourmet cooking. My biggest critic is my husband.
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