Cantonese Steamed Chicken with Chinese Sausage

4.95 from 39 votes

Cantonese Steamed Chicken with Chinese Sausage

This Cantonese Steamed Chicken and Chinese Sausage recipe may have shown up on your dinner table if you grew up in a Cantonese family. It’s a super tasty dish that’s easy enough for any weeknight.

Prep Time2

Cook Time20

Mushroom Soaking Time2

Total Time4 20

Course: Chicken

Cuisine: Chinese

Servings:

Calories: 213kcal

Author: Sarah

Ingredients

10 medium dried shiitake mushrooms (soaked overnight or for at least 2 hours in hot water, until reconstituted)
1 pound boneless skinless chicken thighs (trimmed of fat and cut into large bite-sized chunks)
1/3 cup water
1 tablespoon vegetable oil
1/4 teaspoon sesame oil
1 teaspoon Shaoxing wine
1 tablespoon oyster sauce (use GF oyster sauce if making this recipe gluten free)
1/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon ginger (grated)
1 scallion (chopped, white and green parts divided)
1 tablespoon tapioca starch (or cornstarch)
1-2 links Chinese sausage (lap cheung/lop cheong) (if adapting this recipe to be gluten-free, be sure check package ingredients to ensure the sausage contains no gluten)

US Customary - Metric

Instructions

Rinse the soaked shiitake mushrooms to remove any grit, and thinly slice them.
In a large bowl, add the chicken, mushrooms, water, vegetable oil, sesame oil, Shaoxing wine, oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions.
Mix until most of the liquid is absorbed into the chicken. Set the green portions of the scallions aside. Cover the chicken, and marinate for a minimum of 2 hours, or in the refrigerator overnight.
When you’re ready to cook the dish, let the chicken mixture come up to room temperature, and add the tapioca starch (or cornstarch) until it is uniformly incorporated. At this point, all the liquid should be absorbed into the chicken, and there should be little or no standing liquid.
Fill a steamer with enough water to steam continuously for 10 minutes without evaporating (about 3 inches of water is a safe bet). Bring to a rolling boil.
Transfer the chicken mixture to a deep plate or pie dish. Thinly slice the Chinese sausages on an angle, and scatter the slices on top of the chicken.
Carefully place the dish into the steamer, and steam over medium high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer for another 2 minutes. Sprinkle with green scallions and serve immediately with rice.

Notes

Nutrition info calculated with 1 link Chinese sausage.

Nutrition

Cantonese Steamed Chicken with Chinese Sausage by The Woks of Life. 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