Yen Can Cook ~ Steamed Chicken with Chinese Sausage
Chinese sausage – 腊肠 Lap Cheong (Cantonese) Là Cháng (Mandarin) refers to any type of cured sausage originating in China. There are many varieties and flavors of Chinese sausages available on the market such as the most common Cantonese Sausage which is made from pork and fat, Run Chang which is made from pork liver with dark reddish colour and also Xue Chang which contains pig’s blood.
I love Lap Cheong and always make sure that I have stock in my pantry. It is a very versatile ingredient and a good flavor component to be used in many dishes such as fried rice, Steamed Arrowhead with Chinese Sausage and Chinese Waxed Meat Rice aka Lap Mei Fan.
Today I’m going to sharing another recipe by using using Chinese sausage – Steamed Chicken with Chinese Sausage. I like how the Chinese Sausage aka Lap Cheong gives the chicken extra flavor and heighten up the level of the scrumptious-ness of the dish.
You may check out my other steamed chicken recipes here ⬇
• Steamed Chicken with Dried Lily Flowers
Ingredients (Serve: 3-4)
400-500g chicken, cut into big bite-size chunks
1 or 2 Chinese sausages, sliced
1 tablespoon tapioca flour
Chopped spring onion for garnishing (optional)
Marinade
1.5 tablespoons oyster sauce
1 teaspoon cooking wine
1/4 teaspoon sugar
1/2 teaspoon grated ginger
1 tablespoon vegetable oil
1/4 teaspoon sesame oil
80ml water
A dash of pepper
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Step 1: In a big bowl, combine ingredients for marinade. Add in chicken and mix until most of the liquid is absorbed into the chicken. Marinate the chicken for at least 2 hours in the fridge.
Step 2: Prepare steamer by bringing water to boil. Take out the marinated chicken and let it rest at room temperature. Add in the tapioca flour and mix until coated evenly.
Step 3: Transfer the chicken into a deep plate and place sliced sausages on top.
Step 4: Put in the chicken into the steamer and steam for 20-25 minutes over high heat.
Step 5: Garnish with chopped spring onion and serve.
HAPPY COOKING! #dudukrumahagain #stayhealthy
Honestly speaking, nothing can beat lap cheong when it comes to taste and versatility. 😀
Tekkaus, high five to our love to the Lap Cheong!
I cook this all the time at home….love it! I don’t know what is it with the lap cheong that gives this dish loads of flavour and add some sweetness too. The only difference (from your recipe) is that I use spring onions (as an ingredient and not a garnish) in long shreds and add it together with the lap cheong in the last 5 minutes of steaming (as the lap cheong cooks pretty fast)…and with a good splash of Shaoxing wine too! ^.^
Kris, wine is used when the Lap Cheong making, so I believe it contributes the sweetness in it. 5 minutes enough to cook the Lap Cheong?
Haha, you made me doubt my cooking of lap cheong, so when I made this recently (during MCO 3.0), I timed myself when I put in the lap cheong in the last 5 minutes and it was cooked. I feel if it’s cooked too long, the lap cheong has a tendency to curl up.
I could imagine how the Lap Cheong made the steamed chicken taste like an Emperor’s Dish. I love to eat Lap Cheong with anything including porridge and even burger or pizza~!!! Kekekekekeke
TM, burger with Lap Cheong? Seriously? Have or where you tried it? Or that is your own creation?