Steamed Chicken with Sausage
Submitted by rwj1219
A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThis is Cantonese home cooking at its purest: a cut-up chicken, some Chinese sausage, and the magic of steam.
Arrange the chicken pieces on a heat-proof plate with thin slices of pork sausage tucked between them, drizzle with a sauce of light soy, rice wine, sesame oil, and sugar, then steam in a wok until the juices run clear and the sausage has rendered its smoky-sweet fat into the chicken.
The result is incredibly moist meat bathed in the most fragrant, savory drippings you’ll ever spoon over rice.
Kitchen Tips
- Place breast meat on the bottom and surround with dark meat so everything finishes cooking at the same time
- Keep the plate suspended at least an inch above the water level in the wok
- Cover tightly and don’t peek; opening the lid lets precious steam escape
- Keep a kettle of hot water nearby to replenish the wok if the level drops, but pour carefully along the side so water doesn’t splash onto the chicken
Ingredients
Directions
ARRANGE THE BACK PIECES on a heat-proof plate.
Surround them with the rest of the chicken pieces.
Between the pieces, insert thin slices of pork sausage.
Put the breast meat on the bottom, so that it is surrounded by the longer-cooking dark meat.
Put some water in the bottom of the wok.
Use enough that it won’t boil away, but not so much that it touches the plate.
The food must be suspended at least 1 inch above the water level.
Cover the wok tightly so that the steam is captured under the lid and can circulate freely around the food.
Keep a kettle of water on hand to replenish the steaming liquid in the wok if the level gets too low.
Be careful not to pour the water onto the food.
Makes 4 to 6 Servings
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