Steamed Chicken with Chinese Mushrooms and Chinese Sausage 北菇臘腸蒸雞

A classic Cantonese home-style dish featuring tender chicken pieces steamed with earthy Chinese mushrooms and savory Chinese sausage, all infused with a fragrant soy sauce blend. This comforting meal is perfect with a bowl of steamed rice.

Nutrition (per serving)

Ingredients

• Chicken (bone-in, chopped): 500g
• Dried Chinese Mushrooms: 8 pieces (rehydrated)
• Chinese Sausage (Lap Cheong): 2 pieces, sliced
• Ginger: 30g (cut into slices and julienned)
• Scallions: 2 stalks, chopped for garnish
• Soy Sauce: 2 tbsp (light soy sauce)
• Oyster Sauce: 1 tbsp
• Shaoxing Wine: 1 tbsp
• Sesame Oil: 2 tsp
• White Pepper: 1/2 tsp
• Cornstarch: 1 tbsp
• Sugar: 1 tsp
• Water: 1 tbsp (for cornstarch slurry, if needed), plus extra for soaking mushrooms

Steps

1. Rehydrate dried mushrooms in warm water for at least 30 minutes until soft. Squeeze out excess water, remove stems, and slice caps. Reserve some mushroom water.
2. Chop chicken into bite-sized pieces. Slice ginger into thin strips. Slice Chinese sausage thinly. Cut scallions into lengths, separating white and green parts.
3. In a large bowl, combine chicken, sliced mushrooms, Chinese sausage, some of the ginger strips, and the white parts of scallions.
4. Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and sugar to the chicken mixture. Add some of the reserved mushroom water. Mix well until everything is evenly coated. Marinate for at least 20 minutes.
5. Transfer the marinated chicken mixture into a heatproof dish, spreading it out evenly.
6. Prepare a steamer by bringing water to a rolling boil. Carefully place the dish with chicken into the steamer.
7. Steam for 15-20 minutes, or until the chicken is fully cooked through. The cooking time may vary depending on the thickness of the chicken pieces.
8. Once cooked, carefully remove the dish from the steamer. Garnish with the remaining ginger strips and green parts of scallions. Serve immediately with hot steamed rice.

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