Steamed Chicken and Sausage Rice Recipe

Steamed Chicken and Sausage Rice Recipes

Ingredients :

4 dried Chinese mushrooms

250g skinless chicken thigh fillet

1 tsp Shaoxing rice wine

2 tsp cornflour (cornstarch)

3 Chinese sausages (lap cheong)

200g long grain rice

1 spring onion (scallion), chopped


2 tbsp light soy sauce

1 tbsp Shaoxing rice wine

1/2 tsp caster (superfine) sugar

1/2 garlic clove, chopped - optional

1/2 tsp chopped ginger

1/2 tsp roasted sesame oil

Method :

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out excess water. Remove and discard the stems and shred the caps. Cut the chicken into bite size pieces and combine with a pinch of salt, the rice wine and cornflour. Place the sausages on a plate in a steamer. Cover and steam over simmering water in a wok for 10 minutes, then thinly slice on the diagonal.

Put the rice in a bowl and, using your fingers as a rake, rinse under cold running water to remove any dust. Drain the rice in a colander. Place in a large clay pot or casserole dish or four individual clay pots and add enough water so there is 2cm (3/4 in) of water above the surface of the rice. Bring the water slowly to the boil, stir, then place the chicken pieces and mushrooms on top of the rice, with the sausage slices on top of them. Cook, covered, over very low heat for 15-18 minutes, or until the rice is cooked.

To make the sauce, combine the soy sauce, rice wine, sugar, garlic, ginger and sesame oil in a small saucepan and heat until almost boiling. Pour the sauce over the chicken and sausage and garnish with the spring onion.

Serves 4 - 6

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