Label
All
0
Clear all filters

Cantonese Steamed Chicken

Lop Cheung Jing Gai

Rate this recipe

Preparation info
    • Difficulty

      Easy

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.

Ingredients

  • 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

Method

  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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title