Steamed Chicken and Chinese Sausage

Name: Steamed Chicken and Chinese Sausage
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Peruvian Hakka
Ingredients: 1 tablespoon cornstarch; 5 dried black fungus, such as cloud ears, each about 1 inch wide, or 2 additional dried shiitake mushrooms; 5 dried shiitake mushrooms, each about 1½ inches wide; 12 ounces boneless, skinless chicken thighs or breasts; 1 teaspoon vegetable oil; 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; ½ teaspoon sugar; 2 tablespoons thinly slivered fresh ginger; 2 cups hot water; 2 tablespoons soy sauce; 1 Chinese sausage (about 2 ounces); 1 green onion, including green tops, ends trimmed

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Hakka chef Andy Wong, known as “A-Man,” runs Chun Koc Sen, a restaurant in Lima’s Chinatown that is popular with both Peruvians and Chinese. This homestyle dish doesn’t stray far from A-Man’s roots in China. It reminds me of a dish my grandmother used to cook in California. Sliced chicken, sweet cured Chinese sausage, dark meaty mushrooms, and crunchy black fungus steam together with pungent ginger, soy sauce, and wine. As all these elements cook together in a bath of steam

Ingredients

Method

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Across the Pacific

Fay

3 years ago from Australia

The simple flavours melded together beautifully. I managed to find fresh black fungus and shiitakes instead of dried. It was delicate and so easy to eat.

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Steamed Chicken and Chinese Sausage

Ingredients

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