Cantonese Steamed Chicken

Lop Cheung Jing Gai

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Only the Cantonese steam chicken with other foods in this manner, a process that creates a complex flavor for the chicken. This is a happy aspect of the Cantonese kitchen, putting several foods and many different flavors and spices together to create something truly unique.


  • ¾ pound chicken cutlets, with fat and membranes removed, and cut into 1-inch cubes
  • 2 Chinese sausages, washed, dried, and sliced diagonally into ¼


  1. Place all the ingredients except the coriander in a large mixing bowl and mix together thoroughly. Allow the mixture to marinate for 20 minutes.
  2. Transfer to a heatproof dish, place in a steamer, and steam. After 5 minutes, turn the chicken pieces and sausage sections over and steam for another 5 to 10 minutes, or until the chi