Steamed Chicken with Chinese Sausage

Chicken thighs and shiitake mushrooms are marinated and steamed with Chinese sausage (lap cheong). Steaming is one of the most wonderful way to cook chicken! This is another great home cookery dish inspired by Steph!

The first was Ground Pork and Tofu, and we'll make another one of Steph's dishes tomorrow night ^_^ Once you have a good steamer set up established, it's one of the easiest and most simple ways to cook. Not to mention super easy clean up, no oily counters or stovetop splatters.

And it's healthier...a very nice bonus. This is a Cantonese dish of chicken thighs (best with boneless, skinless thighs) marinated in pantry staples like oyster sauce, soy sauce, and sesame oil.

We add shiitake mushrooms and lap cheong. The final dish is both juicy and silky, comforting and clean...but sooooo full of taste. You definitely need to enjoy it with a big bowl of rice (or two).

Make sure to spoon up all that sauce over your rice. - Boneless, skinless chicken thighs

- Dried shiitake mushrooms - Chinese sausages (lap cheong) First, rehydrate the dried shiitake mushrooms.

Rinse a few times under running water. Then place in a bowl and top with hot water. While you wait for the mushrooms to rehydrate, cut the chicken thighs into 1-inch pieces (think bite-size pieces).

In a large mixing bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, Shaoxing wine, ground white pepper and cornstarch. Mix and then add the chicken thighs.

Add the julienned ginger. Mix well and marinate for 15 minutes. Prepare the Chinese sausage.

Slice the Chinese sausage (lap cheong) diagonally into ¼-inch thick slices. Slice and mix the mushrooms.

Once the shiitake mushrooms are rehydrated, slices into thin pieces. Then add the mushrooms add to the mixing bowl with the marinating chicken thighs.

Note: save the mushroom soaking water. You can use it to replace the water in any other method (or use it as part of a broth).

There's so much taste there. Prepare the steaming dish.

Pour the chicken and mushroom mixture into a heatproof steaming dish. I like to use a large shallow dish.

Then top with the sliced lap cheong. You can arrange lap cheong even so you like (I've seen people do pretty designs, like a flower).

I usually just scatter the slices evenly over the top of the dish. Steam on high heat for 15 minutes (the photo above is pre-steam).

Then carefully remove the cooked dish from the steamer and enjoy. This dish is best with rice!

There's lots of juicy "sauce" that's extra delicious when spooned over rice.

Top Tip

If you have time / plan in advance, marinate the chicken overnight.

It will be even MORE delicious. The 15 minute marinate time is the very least you need to do.

But if you can marinate it overnight...woooww, the taste is 10x better. It's delicious either way but if you remember the night before, marinate overnight!

It will also make the day-of cookery process faster and easier. How long do leftovers keep?

Leftovers keep 2-3 days in the refrigerator, in a sealed container. This dish can be easily reheated in the microwave (30 second increments).

But if you can reheat it in the steamer, even better ^_^ Can you use other cuts of chicken?

Boneless and skinless chicken thighs is the default cut, but you can use bone-in chicken pieces (just extend the cookery time by 3-5 minutes, depending on how big the pieces are). I would not use white meat chicken for this recipe. Cilantro or green onions?

If you happen to have cilantro or green onion at home, chop and top the finished dish with either (or both) right before serving. A little green add a nice and fresh component to the dish.

What else can you make with Chinese sausage / lap cheong? Ohh man, so many great things.

A few favorite dishes include Taro Cake (which is also made in a steamer), a stir fry with green beans, and Yang Chow Fried Rice. And a very cool dish that you can prepare entirely in the rice cooker: lap cheong rice!

Looking for another steamed chicken dish? Steamed Ginger Chicken is wonderful.

Chicken legs are marinated, layered with ginger and steamed. The chicken gets super tender and juicy, and the marinade turns into an onolicious sauce.

Steamed Chicken with Chinese Sausage

- 1.5 pounds boneless, skinless chicken thighs - 12 dried shiitake mushrooms

- 2 links Chinese sausages (lap cheong) - 1 1-inch knob ginger julienned

- 1 tablespoon oyster sauce - 2 teaspoons Shaoxing wine - 1 teaspoon ground white pepper

- First, rehydrate the dried shiitake mushrooms. Rinse a few times under running water. Then place in a bowl and top with hot water.

- While you wait for the mushrooms to rehydrate, cut the chicken thighs into 1-inch pieces (think bite-size pieces). - In a large mixing bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, Shaoxing wine, ground white pepper and cornstarch.

Mix and then add the chicken thighs. Add the julienned ginger.

Mix well and marinate for 15 minutes. - Slice the Chinese sausage (lap cheong) diagonally into ¼-inch thick slices. - Once the shiitake mushrooms are rehydrated, slices into thin pieces.

Then add the mushrooms add to the mixing bowl with the marinating chicken thighs. Mix.Note: save the mushroom soaking water.

You can use it to replace the water in any other method (or use it as part of a broth). There's so much savor there.

- Pour the chicken and mushroom mixture into a heatproof steaming dish. I like to use a large shallow dish.

Then top with the sliced lap cheong. - Steam on high heat for 15 minutes.

There's a good amount of juicy "sauce" that's delicious spooned over rice.