Side Pannel
Steamed Chicken and Chinese Sausage
Steamed Chicken and Chinese Sausage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Spring chicken
- 2 Chinese sausages
- 2 ts Water-chestnut flour
- 2 tb Sherry
- 1/2 ts Salt
- 1/2 ts Sesame oil
Directions
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 Section".
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.
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 Section".
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.
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