Steamed Chicken with Chinese Sausage: A Taste of Home

The aroma of ginger and Chinese sausage wafted through our tiny apartment every Sunday morning, a beacon calling us to the kitchen. My grandmother, a master of Cantonese cuisine, would be there, her hands moving with the practiced grace of decades spent perfecting her craft. This steamed chicken dish, studded with flavorful sausage and earthy mushrooms, wasn’t just a meal; it was a symbol of family, tradition, and the unwavering love that bound us together. Now, decades later, I recreate her recipe, and with each bite, I am transported back to those cherished moments, feeling the warmth of her embrace and the comfort of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Dietary Type: Not Gluten-Free

Ingredients

• 2 lbs chicken breasts or 2 lbs chicken tenders
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon sherry wine
• 1/2 teaspoon fresh squeezed ginger juice
• 4 dried mushrooms, soaked
• 4 Chinese sausage (Larp Chong), thinly sliced

Equipment Needed

• Large bowl
• 9-inch glass pie plate
• Steamer or microwave-safe dish
• Plastic wrap (optional, for microwave cooking)

Instructions

1. Begin by preparing the chicken. Chop the chicken breasts or chicken tenders into pieces approximately 1 1/2 to 2 inches in size. This allows for even cooking and ensures each piece is infused with flavor.

2. In a large bowl, create the marinade. Combine the chopped chicken with 2 teaspoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 1 tablespoon of cornstarch, 1 teaspoon of sherry wine, and 1/2 teaspoon of fresh squeezed ginger juice. Mix well, ensuring the chicken is thoroughly coated with the marinade. The cornstarch will help to tenderize the chicken and create a silky texture.

3. Prepare the mushrooms. Remove the stems from the 4 soaked and softened dried mushrooms. Slice the mushroom caps into long, thin pieces. Soaking the mushrooms in warm water for at least 30 minutes softens them and rehydrates them, releasing their earthy aroma and flavor.

4. Incorporate the mushrooms and sausage. Stir the sliced mushrooms and thinly sliced 4 Chinese sausage (Larp Chong) into the bowl with the chicken. Mix everything together thoroughly, ensuring the sausage and mushrooms are evenly distributed throughout the chicken. The Chinese sausage will release its savory-sweet flavor during steaming, infusing the entire dish.

5. Transfer the mixture to a cooking vessel. Place the chicken, sausage, and mushroom mixture into a 9-inch glass pie plate.

6. Steam the chicken. There are two cooking options: steaming or microwaving.

   • Steaming: Steam the pie plate over boiling water for 25 minutes. Ensure the water in the steamer doesn’t dry out during cooking. Steaming helps to retain the moisture in the chicken, resulting in a tender and juicy dish.
   • Microwaving: Cover the pie plate with plastic wrap and microwave on high power for 13-16 minutes. Make sure to vent the plastic wrap to allow steam to escape. Microwaving is a faster alternative but may result in a slightly different texture compared to steaming.

7. Check for doneness. The chicken is done when it is no longer pink inside and the juices run clear when pierced with a fork.

8. Serve immediately with steamed white rice.

Expert Tips & Tricks

• For an even more pronounced ginger flavor, grate a small amount of fresh ginger directly over the chicken before steaming.
• If you prefer a slightly sweeter flavor, add a touch more sugar to the marinade.
• To prevent the pie plate from cracking in the steamer, place a small metal trivet or a heat-resistant cloth underneath it.
• If you don’t have a pie plate, you can use any heat-resistant bowl or dish that fits in your steamer or microwave.
• For an extra layer of flavor, try adding a splash of sesame oil to the marinade.

Serving & Storage Suggestions

Serve the Steamed Chicken with Chinese Sausage immediately while it’s hot. It pairs perfectly with steamed white rice, allowing the rice to soak up the flavorful juices from the chicken. Garnish with chopped green onions for added freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam the chicken again until heated through, or microwave in short intervals, stirring occasionally, to prevent it from drying out. I do not recommend freezing because the texture of the chicken may be affected.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279.8 kcal	N/A
Calories from Fat	126 kcal	N/A
Total Fat	14 g	21%
Saturated Fat	4 g	20%
Cholesterol	96.8 mg	32%
Sodium	595.3 mg	24%
Total Carbohydrate	4 g	1%
Dietary Fiber	0.3 g	1%
Sugars	0.8 g	3%
Protein	32 g	64%

Variations & Substitutions

• For a gluten-free option, use tamari instead of soy sauce and ensure your sherry wine is gluten-free.
• You can substitute chicken thighs for chicken breasts or tenders for a richer flavor.
• Add other vegetables like snow peas, bok choy, or water chestnuts to the mixture for added texture and nutrition.
• Experiment with different types of dried mushrooms, such as shiitake or wood ear, to vary the flavor profile.
• If you can’t find Chinese sausage (Larp Chong), you can substitute it with another type of cured sausage, but be aware that the flavor will be different.

FAQs (Frequently Asked Questions)

Q: Can I use fresh mushrooms instead of dried mushrooms?
A: While dried mushrooms offer a more intense flavor, you can use fresh mushrooms as a substitute. Use about 8 ounces of sliced fresh mushrooms, and you may want to sauté them lightly before adding them to the chicken mixture to release some of their moisture.

Q: How can I tell if the chicken is fully cooked?
A: The best way to check for doneness is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, pierce a piece of chicken with a fork; if the juices run clear, it’s likely cooked through.

Q: Can I prepare this dish in advance?
A: You can marinate the chicken and prepare the other ingredients ahead of time, storing them separately in the refrigerator. However, it’s best to steam the dish just before serving for the best texture and flavor.

Q: What if I don’t have a steamer?
A: You can create a makeshift steamer by placing a heat-resistant rack or several overturned bowls in a large pot. Add water to the pot, ensuring it doesn’t reach the rack or bowls, and then place the pie plate on top. Cover the pot with a lid and steam as directed.

Q: Where can I find Chinese sausage (Larp Chong)?
A: Chinese sausage is typically available at Chinese grocery stores or Asian supermarkets. You may also be able to find it online.

Final Thoughts

This Steamed Chicken with Chinese Sausage is more than just a recipe; it’s a journey back to my roots, a celebration of family, and a testament to the enduring power of food to connect us to cherished memories. I encourage you to try this recipe and experience the warmth and comfort it brings. Feel free to adapt it to your own tastes and preferences, and don’t hesitate to share your creations and feedback. And if you are looking for a full authentic meal, pair it with a simple stir-fried vegetable dish, and some freshly made Chinese soup!