A flavorful and comforting dish, Steamed Chicken with Chinese Sausage is delicious and great with a big bowl of rice. Chicken thighs and shiitake mushrooms are marinated and steamed with Chinese sausage (lap cheong). Steaming is one of the most wonderful way to cook chicken! Enjoy with rice ^_^
This is another great home cooking dish inspired by Steph! The first was Ground Pork and Tofu, and we'll make another one of Steph's dishes tomorrow night ^_^
I love steaming food. Once you have a good steamer set up established, it's one of the easiest and most simple ways to cook. Not to mention super easy clean up, no oily counters or stovetop splatters. And it's healthier...a very nice bonus.
This is a Cantonese dish of chicken thighs (best with boneless, skinless thighs) marinated in pantry staples like oyster sauce, soy sauce, and sesame oil. We add shiitake mushrooms and lap cheong. Then steam and eat!
The final dish is both juicy and silky, comforting and clean...but sooooo full of flavor. You definitely need to enjoy it with a big bowl of rice (or two). Make sure to spoon up all that sauce over your rice.
Ingredients
Here's what you'll need:
- Boneless, skinless chicken thighs
- Dried shiitake mushrooms
- Chinese sausages (lap cheong)
- Ginger
- Oyster sauce
- Soy sauce
- Sesame oil
- Sugar
- Shaoxing wine
- Ground white pepper
- Cornstarch
Instructions
Let's get cooking!
Prepare the mushrooms.
First, rehydrate the dried shiitake mushrooms. Rinse a few times under running water. Then place in a bowl and top with hot water. Let sit for 30 minutes.
Cut the chicken.
While you wait for the mushrooms to rehydrate, cut the chicken thighs into 1-inch pieces (think bite-size pieces). Set aside.
Marinate the chicken.
In a large mixing bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, Shaoxing wine, ground white pepper and cornstarch. Mix and then add the chicken thighs. Add the julienned ginger. Mix well and marinate for 15 minutes.
Prepare the Chinese sausage.
Slice the Chinese sausage (lap cheong) diagonally into ¼-inch thick slices. Set aside.
Slice and mix the mushrooms.
Once the shiitake mushrooms are rehydrated, slices into thin pieces. Then add the mushrooms add to the mixing bowl with the marinating chicken thighs. Mix.
Note: save the mushroom soaking water. You can use it to replace the water in any other recipe (or use it as part of a broth). There's so much flavor there.
Prepare the steaming dish.
Pour the chicken and mushroom mixture into a heatproof steaming dish. I like to use a large shallow dish.
Then top with the sliced lap cheong. You can arrange lap cheong however you like (I've seen people do pretty designs, like a flower).
I usually just scatter the slices evenly over the top of the dish.
Steam and eat!
Steam on high heat for 15 minutes (the photo above is pre-steam).
Then carefully remove the cooked dish from the steamer and enjoy.
This dish is best with rice!
There's lots of juicy "sauce" that's extra delicious when spooned over rice.
Top Tip
If you have time / plan in advance, marinate the chicken overnight. It will be even MORE delicious. The 15 minute marinate time is the very least you need to do.
But if you can marinate it overnight...woooww, the flavor is 10x better. It's delicious either way but if you remember the night before, marinate overnight! It will also make the day-of cooking process faster and easier.
FAQ
Leftovers keep 2-3 days in the refrigerator, in a sealed container.
This dish can be easily reheated in the microwave (30 second increments). But if you can reheat it in the steamer, even better ^_^
Boneless and skinless chicken thighs is the default cut, but you can use bone-in chicken pieces (just extend the cooking time by 3-5 minutes, depending on how big the pieces are). I would not use white meat chicken for this recipe.
If you happen to have cilantro or green onion at home, chop and top the finished dish with either (or both) right before serving. A little green add a nice and fresh component to the dish.
Ohh man, so many great things. A few favorite dishes include Taro Cake (which is also made in a steamer), a stir fry with green beans, and Yang Chow Fried Rice. And a very cool dish that you can prepare entirely in the rice cooker: lap cheong rice!
Steamed Ginger Chicken is wonderful. Chicken legs are marinated, layered with ginger and steamed. The chicken gets super tender and juicy, and the marinade turns into an onolicious sauce.
Steamed Chicken with Chinese Sausage Recipe
Steamed Chicken with Chinese Sausage
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 12 dried shiitake mushrooms
- 2 links Chinese sausages (lap cheong)
- 1 1-inch knob ginger julienned
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 2 teaspoons Shaoxing wine
- 1 teaspoon ground white pepper
- 2 teaspoons cornstarch
Instructions
- First, rehydrate the dried shiitake mushrooms. Rinse a few times under running water. Then place in a bowl and top with hot water. Let sit for 30 minutes.
- While you wait for the mushrooms to rehydrate, cut the chicken thighs into 1-inch pieces (think bite-size pieces). Set aside.
- In a large mixing bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, Shaoxing wine, ground white pepper and cornstarch. Mix and then add the chicken thighs. Add the julienned ginger. Mix well and marinate for 15 minutes.
- Slice the Chinese sausage (lap cheong) diagonally into ¼-inch thick slices. Set aside.
- Once the shiitake mushrooms are rehydrated, slices into thin pieces. Then add the mushrooms add to the mixing bowl with the marinating chicken thighs. Mix.Note: save the mushroom soaking water. You can use it to replace the water in any other recipe (or use it as part of a broth). There's so much flavor there.
- Pour the chicken and mushroom mixture into a heatproof steaming dish. I like to use a large shallow dish. Then top with the sliced lap cheong.
- Steam on high heat for 15 minutes. Eat warm and enjoy! Best with rice. There's a good amount of juicy "sauce" that's delicious spooned over rice.
In days long gone, this dish was one of my favorites! The only thing I would add to your recipe is takenoko! Unfortunately, I haven't eaten this is ages, since my haole wife only eats chicken breast! LOL! But I do agree that chicken thighs and wings are the best cuts for this dish!
Can't wait to try this recipe - deja vu of my childhood years when my Mom use to prepare this very simple but delicious dish. Very good simple Cantonese dishes that are steamed instead of all the frying associated with Mandarin dishes. Would be an extremely healthy except for the Lap Chong - which I guess you could exclude, but would not be the same! Thank you for the recipe!
Thank you, Joyce! Love all the steamed Cantonese dishes - feels so good to eat AND they're delicious. Hahaha agree it would be healthier but not quite the same without lap cheong ^_^
- Kathy