Steamed chicken and chinese sausage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spring chicken | |
| 2 | Chinese sausages | |
| 2 | teaspoons | Water-chestnut flour |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sesame oil |
Directions
1. With a cleaver, chop chicken, bones and all, in 1-½- to 2-inch sections. Cut Chinese sausages diagonally in ½-inch slices.
2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well.
Add to chicken sections and toss gently to coat.
3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage.
Steam on a rack until done (about 40 minutes). See "How-to Section".
VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced.
Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and sesame oil. Pour this over the chicken, mushrooms and sausages; then steam as in step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .