Cantonese Steamed Chicken

Name: Cantonese Steamed Chicken
Cuisine: China
Ingredients: 2 teaspoons peanut oil; ½ tablespoon oyster sauce; 1 teaspoon sesame oil; 2 teaspoons light soy sauce; 12 small Chinese black mushrooms, soaked in hot water for 30 minutes, washed, squeezed dry, with stems discarded, and cut into ¼-inch pieces (½ cup cut); 2 Chinese sausages, washed, dried, and sliced diagonally into ¼-inch pieces; ¼ teaspoon salt; 1 teaspoon sugar; 1 teaspoon ginger juice mixed with 1 tablespoon white wine; ¾ pound chicken cutlets, with fat and membranes removed, and cut into 1-inch cubes; 3 tablespoons Chicken Broth; Pinch of white pepper; 2 teaspoons cornstarch; 6 sprigs fresh coriander (for a garnish)

Lop Cheung Jing Gai

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

Asia
China
Cantonese
Guangdong Province
Main course

Method

Place all the ingredients except the coriander in a large mixing bowl and mix together thoroughly. Allow the mixture to marinate for 20 minutes.
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