STEAMED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGE
Steps:
- In a mixing bowl, cornstarch, soy, dry sherry, molasses, salt, oil. Stir to combine very well, add chicken, mix all together, cover and refrigerate.
- Put mushrooms in a heatproof bowl, pour boiling water to cover. Cool, squeeze out excess moisture, cut away roots, slice in half.
- To assemble-may be done the day before. In an attractive 9" diameter heatproof platter with sides, spread the chicken in an attractive layer. Then make a circle near the outside with the sausage. Make a circle of mushrooms an inch in from the sausage. Repeat till you have no more sausage or mushrooms.(I don't like putting plastic wrap or aluminum directly on food. Here, make a 9" circle of wax or parchment paper, spread over the chicken and sausage, then cover with plastic wrap. Store in refrigerator.)
- In a Chinese steamer with at least 5" of boiling water in the bottom, place the top level of the steamer, with the uncovered chicken sausage platter. Steam strongly for 1 ½ hours. Carefully remove the chicken platter and serve it on an adequate-size, stable trivet.
- Decorate when you put dish out, with shredded scallion greens and, if you like, cilantro leaves.
SAUSAGE-MUSHROOM CHICKEN
Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
- Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
- Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
- Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
- Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
- Spoon sauce over the chicken. Garnish with remaining parsley.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 13.1 g, Cholesterol 178.6 mg, Fat 59.4 g, Fiber 1.8 g, Protein 54.1 g, SaturatedFat 20.5 g, Sodium 1366.9 mg, Sugar 4.6 g
CHINESE STEAMED CHICKEN AND CHINESE SAUSAGE
This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe.
Provided by MasakoHI
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into 1 1/2 to 2 inch pieces.
- In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
- Remove stems from mushrooms that have been soaked and softened. Slice into long pieces.
- Stir mushrooms and larp chong into chicken.
- Put mixture into a 9 inch glass pie plate.
- Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
- Serve with steamed white rice.
Nutrition Facts : Calories 279.8, Fat 14, SaturatedFat 4, Cholesterol 96.8, Sodium 595.3, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 32
STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS
Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces.
- In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
- Remove stems from mushrooms; slice caps.
- Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
- In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
- Serve hot.
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