Chinese Steamed Chicken And Chinese Sausage Recipes

CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE

Steps:

• Chop chicken into 1 1/2 to 2 inch pieces.
• In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
• Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
• Stir mushrooms and larp chong into chicken.
• Put mixture into a 9 inch glass pie plate.
• Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
• Serve with steamed white rice.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
• In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
• Plating: Serve rice pot family style with rice bowls and chopsticks.

STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS

Steps:

• Cut chicken into 1-inch pieces.
• In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
• Remove stems from mushrooms; slice caps.
• Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
• In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
• Serve hot.

STEAMED CHICKEN AND CHINESE SAUSAGE

Steps:

• 1. With a cleaver, chop chicken, bones and all, in 1 1/2- to 2-inch sections. Cut Chinese sausages diagonally in 1/2-inch slices. 2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well. Add to chicken sections and toss gently to coat. 3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage. Steam on a rack until done (about 40 minutes). See HOW-TO, _Steaming. VARIATION: * Omit step 2. Instead, dredge chicken sections in 2 tablespoons cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced. Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and sesame oil. Pour this over the chicken, mushrooms and sausages then steam as in step 3. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.