Steamed chicken and chinese sausage

6 Servings

Ingredients

Quantity Ingredient
1 Spring chicken
2 Chinese sausages
2 teaspoons Water-chestnut flour
2 tablespoons Sherry
½ teaspoon Salt
½ teaspoon Sesame oil

Directions

1. With a cleaver, chop chicken, bones and all, in 1-½- to 2-inch sections. Cut Chinese sausages diagonally in ½-inch slices.

2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well.

Add to chicken sections and toss gently to coat.

3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage.

Steam on a rack until done (about 40 minutes). See "How-to Section".

VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced.

Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and sesame oil. Pour this over the chicken, mushrooms and sausages; then steam as in step 3.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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