Steamed Chicken with Sausage

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 roasting chicken, 4 to 4½ pounds
  • 4 Chinese pork sausages, thinly sliced diagonally


  • 2 tablespoons thin soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • Pinch of salt



  1. Arrange the back pieces on a plate.

  2. Surround them with the rest of the chicken pieces. Between the pieces, insert thin slices of pork sausage. Put the breast meat on the bottom, so that it is surrounded by the longer-cooking dark meat.

  3. Pour the flavoring sauce over the chicken.

  4. Place the plate in a steamer set in a wok for 60 to 70 minutes, or until the chicken feels firm rather than mushy when pressed.

  5. Serve the chicken on the platter with the sausage.

  • Suggested Beverage: Light Zinfandel or Beaujolais