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Steamed Chicken with Chinese Sausage & Shiitake Mushrooms

by chef@home (follow)
Easy (2863)      Dinner (2252)      Lunch (1780)      Family (1508)      Quick (1385)      Simple (966)      Kids (743)      Chicken (689)      Asian (482)      Chinese (139)     
This delicate Cantonese dish is no trouble at all to make. All you need to do is cut up chicken thighs, Chinese sausage and mushrooms, mix them with a few seasonings and steam for 15 minutes. The chicken retains a silky tenderness and the sausage and mushrooms impart a heady hit of umami.



Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 4 servings

Ingredients
4 dried shiitake mushrooms
3 chicken thighs, cut into strips
1 Chinese sausage (lap cheong), thinly sliced at an angle

For the Marinade
10g ginger, unpeeled
20g ginger, peeled and sliced
1/2 tsp salt
1/4 tsp sugar
1/2 tbsp Shaoxing rice wine
2 tbsp cornflour mixed with 2 tsp water
2 tsp sesame oil

Method
Soak the mushrooms in hot water for 30 minutes. Drain, cut off the stems, slice the caps into thin slices.



Crush the unpeeled ginger and put in a cup of water.



Add 1 tbsp of the ginger water to the chicken, along with the salt, sugar, rice wine and cornflour mixture. Mix well. Add the sliced ginger and sesame oil. Mix well by hand.



Spread out the chicken strips in a single layer, in a shallow bowl that will fit into your steamer. Lay the mushrooms and sausage sliced over the top.



Steam for 15 minutes until chicken pieces are just cooked through.



Serve with steamed jasmine rice & asian greens.



Categories
#Cantonese
#Chinese
#Chicken
#Asian
#Easy
#Quick
#Simple
#Lunch
#Dinner
#Steamed
#Family
#Kids
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