Steamed Chicken with Mushroom & Chinese Sausage · PrimedTable
Chinese🥩 Meat
Steamed Chicken with Mushroom & Chinese Sausage
⏱ 60 min
A classic homestyle Cantonese dish featuring steamed chicken drumsticks paired with dried shiitake mushrooms, Chinese sausage, cloud ear fungus, and goji berries. The result is tender, juicy, and aromatic—perfect for weeknight dinners.
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1
Rinse the dried shiitake mushrooms thoroughly and soak them in warm water for 15-20 minutes until softened.
2
Quickly rinse the cloud ear fungus and soak it in warm water for 10-15 minutes until it plumps up and softens.
3
Rinse the dried goji berries and soak them in cold water.
4
Rinse the Chinese sausage to remove any packaging residue and set it aside.
5
Remove the skin from the chicken drumsticks using a paper towel. Cut along the bone, break it in the middle, and separate it from the meat. Remove any tough ligaments and trim the ends, then cut the meat into medium-sized chunks.
6
Place the cut chicken in a bowl, add sliced ginger and cooking wine, mix well to remove any freezer odor, and set aside.
7
Slice the Chinese sausage at an angle into roughly 1/4-inch-thick pieces.
8
Cut the shallots into 2-inch segments and quarter the ginger slices.
9
Combine oyster sauce, light soy sauce, sugar, salt, white pepper, cooking wine, and cornstarch in a bowl to make the marinade.
10
Add most of the marinade to the chicken and mix well. Add 1 teaspoon of sesame oil and mix again.
11
Squeeze out excess water from the mushrooms and cloud ear fungus, then add them to the chicken and mix. Add the remaining marinade and oil, and mix again.
12
Spread the cloud ear fungus, ginger, and shallots on the bottom of the steaming plate, then layer the chicken and mushrooms evenly. Scatter the Chinese sausage slices on top.
13
Finally, sprinkle the goji berries on top.
14
Add water to a large wok with a steamer rack, ensuring it reaches the level of the rack. Cover and bring to a vigorous boil on high heat.
15
Once the water is boiling vigorously, place the dish with chicken into the steamer, cover, and steam on high heat for about 14-15 minutes until the chicken is cooked through.
16
Check the center of the chicken to ensure it is cooked through and firm. Steam for 1 more minute, then turn off the heat.
17
Remove the steaming dish from the wok and garnish with chopped green onion. Serve immediately.
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