Steamed Chicken With Cantonese Sausage Recipe

So, I recently stumbled upon this game-changing recipe for Steamed Chicken with Cantonese Sausage, and I just had to share how it’s been giving my taste buds a first-class ticket straight to flavor town. Trust me, this dish is the ultimate comfort food that brings together succulent chicken, savory Cantonese sausage, and a rich blend of Asian flavors—all without breaking a sweat in the kitchen. Grab your chopsticks and get ready to dive in!

I love making recipes that are all about flavor and simplicity, like my Steamed Chicken with Cantonese Sausage. This dish combines tender chicken thighs and aromatic slices of lap cheong, all marinated in a savory soy and oyster sauce mix.

A splash of Shaoxing wine heightens the depth of flavors. Fresh accents come from the sesame oil and scallions, both of which are used in the dish.

It’s a delightful dish that’s perfect for weeknight dinners.

Steamed Chicken With Cantonese Sausage Recipe Ingredients

• Soy Sauce: Rich in umami flavor, low in calories, adds a savory depth.
• Oyster Sauce: Enhances richness with sweet-salty taste, low fat, nutritious.
• Shaoxing Wine: Adds aromatic depth, tenderizes meat, contains antioxidants.
• Chinese Sausages: Sweet, savory, high in protein, enhances aromatic appeal.
• Cornstarch: Thickens sauce, provides a glossy finish, adds smooth texture.
• Sesame Oil: Nutty aroma, rich in healthy fats, enhances overall flavor.

Steamed Chicken With Cantonese Sausage Recipe Ingredient Quantities

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 Chinese Cantonese sausages (lap cheong), sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 2 tablespoons water
• 1 scallion, finely chopped
• Freshly ground black pepper to taste

How to Make this Steamed Chicken With Cantonese Sausage Recipe

1. In a large bowl, combine the chicken parts with the soy sauce, the oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and water. Mix thoroughly until the chicken parts are well-coated. Allow to marinate for 15-20 minutes.

2. Prepare a steaming setup with a large wok or pot and a steaming rack while the chicken is marinating.

3. When the marinade has been applied to the chicken, place the chicken in a heatproof shallow dish, ensuring the pieces are in a single layer so they will cook evenly.

4. Distribute the sliced Cantonese sausages uniformly across the top of the chicken.

5. Position the dish on the rack used for steaming inside the wok or pot. Make sure that the water does not touch the bottom of the dish.

6. Put a tightly fitting lid on the pot and steam over medium-high heat for about 15-20 minutes, or until the chicken is fully cooked through and tender.

7. As the chicken steams, take the opportunity to chop the scallion. When you do so, make sure you do a fine job of it.

8. When the chicken is finished, take the dish out of the steamer with care and put the chopped scallion on top of the chicken. Then, give the entire dish a few cracks of freshly ground black pepper.

9. Serve the hot chicken and sausage over rice or with steamed vegetables.

10. Relish your delectable Steamed Chicken with Cantonese Sausage, delighting in the scrumptious medley of tastes.

Steamed Chicken With Cantonese Sausage Recipe Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Measuring cups
4. Knife
5. Cutting board
6. Large wok or pot
7. Steaming rack
8. Heatproof shallow dish
9. Tightly fitting lid
10. Tongs or heat-resistant gloves
11. Ladle or spoon for serving
12. Pepper grinder

FAQ

• Q: Can I use chicken breast instead of thighs?A: Yes, you can substitute chicken thighs for breasts, but the meat might be slightly less tender.
• Q: What can I use as a substitute for Shaoxing wine?If Shaoxing wine is not available, a good substitute is dry sherry.
• Q: Is there a vegetarian alternative for Cantonese sausages?A: You may use vegetarian sausages or leave them out altogether, but the taste will not be the same.
• Q: How long should I steam the chicken?A: Cook and tenderize the chicken by steaming it for about 12 to 15 minutes or until it is fully cooked.
• Q: Can this dish be made ahead of time?A: Steam the dish just before serving for best results. But yes, by all means, prepare the ingredients ahead of time.
• Q: What is the best way to serve this dish?A: Serve it with steamed rice or a bowl of congee to finish the meal.
• Q: How should I store leftovers?A: Keep any extra food in an airtight container and in the refrigerator for no more than 3 days.

Steamed Chicken With Cantonese Sausage Recipe Substitutions and Variations

Substituting Chinese Cantonese sausages (lap cheong): Change out the Cantonese sausage for an entirely different flavor profile by using smoked sausage or chorizo. Or keep your sausage, and use these methods in different contexts for a smoky flavor. The texture of the sausage matters. These three substitutes have solid flavors. All three lend themselves better to the contexts of the recipes.
Use mirin or rice vinegar with a pinch of sugar as a non-alcoholic substitute for Shaoxing wine or dry sherry.
Soy sauce. For a gluten-free option, use tamari or coconut aminos.
Hoisin sauce or a vegetarian oyster sauce made from mushrooms can serve as a substitute for oyster sauce.
Use arrowroot powder or tapioca starch as a cornstarch substitute for thickening. When using these substitutes, use the same consistency as you would with cornstarch, and remember that these substitutes (and cornstarch!) are best used for thickening at the end of the cooking process.

Pro Tips

1. Marinating Time For deeper flavor, consider marinating the chicken for a longer period, such as 1-2 hours, in the refrigerator. This allows the chicken to absorb the flavors more thoroughly.

2. Slicing Sausages To make slicing the Cantonese sausages easier and more uniform, freeze them for about 10-15 minutes before slicing. This firms them up and makes them less slippery to handle.

3. Steaming Setup Ensure the steaming setup is ready and the water is boiling before placing the dish inside. This helps to maintain the cooking time and ensures even steaming.

4. Checking Doneness If you have a meat thermometer, use it to ensure the chicken has reached an internal temperature of 165°F (74°C) to confirm it is fully cooked.

5. Herb Garnish Consider adding a few sprigs of fresh cilantro or a sprinkle of toasted sesame seeds on top alongside the scallions for an extra burst of flavor and visual appeal.