Steamed Chicken With Sausage And Mushrooms Recipes

STEAMED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGE

Steps:

• In a mixing bowl, cornstarch, soy, dry sherry, molasses, salt, oil. Stir to combine very well, add chicken, mix all together, cover and refrigerate.
• Put mushrooms in a heatproof bowl, pour boiling water to cover. Cool, squeeze out excess moisture, cut away roots, slice in half.
• To assemble-may be done the day before. In an attractive 9" diameter heatproof platter with sides, spread the chicken in an attractive layer. Then make a circle near the outside with the sausage. Make a circle of mushrooms an inch in from the sausage. Repeat till you have no more sausage or mushrooms.(I don't like putting plastic wrap or aluminum directly on food. Here, make a 9" circle of wax or parchment paper, spread over the chicken and sausage, then cover with plastic wrap. Store in refrigerator.)
• In a Chinese steamer with at least 5" of boiling water in the bottom, place the top level of the steamer, with the uncovered chicken sausage platter. Steam strongly for 1 ½ hours. Carefully remove the chicken platter and serve it on an adequate-size, stable trivet.
• Decorate when you put dish out, with shredded scallion greens and, if you like, cilantro leaves.

STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS

Steps:

• Cut chicken into 1-inch pieces.
• In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
• Remove stems from mushrooms; slice caps.
• Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
• In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
• Serve hot.

CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE

Steps:

• Chop chicken into 1 1/2 to 2 inch pieces.
• In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
• Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
• Stir mushrooms and larp chong into chicken.
• Put mixture into a 9 inch glass pie plate.
• Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
• Serve with steamed white rice.