5.0 from 111 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 Time
2 hrs
Cook Time
mins
Mushroom Soaking Time
2 hrs
Total Time
4 hrs 20 mins
Servings: 4
Calories: 213 kcal
Course:
Main Course
Cuisine:
Chinese
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)
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.
Cup of Yum
Notes
- Nutrition info calculated with 1 link Chinese sausage.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
5g
(2%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
863mg
(36%)
Potassium
329mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
57IU
(1%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 863mg | 36% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.