Steamed Chicken And Chinese Sausage Food

CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE

Chinese Steamed Chicken and Chinese Sausage image

This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.

Provided by MasakoHI

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken breasts or 2 lbs chicken tenders
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cornstarch
1 teaspoon sherry wine
1/2 teaspoon ginger juice, fresh squeezed
4 dried mushrooms, soaked
4 Chinese sausage, thinly sliced (Larp Chong)

Steps:

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.

Nutrition Facts : Calories 279.8, Fat 14, SaturatedFat 4, Cholesterol 96.8, Sodium 595.3, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 32

STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS

Steamed Chicken With Sausage and Mushrooms image

Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless chicken breasts (about 3 breasts)
4 teaspoons shoyu (soy sauce)
1 tablespoon cornstarch
2 teaspoons sherry wine
1 teaspoon sugar
1 teaspoon kosher salt
lemon pepper, to taste
2 garlic cloves, crushed
1/2 teaspoon ginger juice
4 shiitake mushrooms
4 Chinese sausage, thinly sliced (lup cheong)

Steps:

Cut chicken into 1-inch pieces.
In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
Remove stems from mushrooms; slice caps.
Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
Serve hot.

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