Steamed Chicken With Sausage Recipe - Cooking Index
Steamed Chicken With Sausage Recipe - Cooking Index
| 1 | Roasting chicken - 4 - 4.5 lb | |
| Cut up | ||
| 4 | Chinese pork sausages - thinly sliced diagonally | |
| Sauce | ||
| 2 tablespoons | 30ml | Light soy sauce |
| 2 tablespoons | 30ml | Chinese rice wine - or dry sherry |
| 1 tablespoon | 15ml | Sesame oil |
| 1 teaspoon | 5ml | Sugar |
| 1 | Salt |
ARRANGE THE BACK PIECES on a heat-proof plate. Surround them with the rest of the chicken pieces. Between the pieces, insert thin slices of pork sausage. Put the breast meat on the bottom, so that it is surrounded by the longer-cooking dark meat. Put some water in the bottom of the wok. Use enough that it won't boil away, but not so much that it touches the plate.
The food must be suspended at least 1 inch above the water level. Cover the wok tightly so that the steam is captured under the lid and can circulate freely around the food. Keep a kettle of water on hand to replenish the steaming liquid in the wok if the level gets too low. Be careful not to pour the water onto the food. Makes 4 to 6 Servings
Source:
Hidden Valley Ranch Magazine Ad
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.