Ken Hom’s steamed chicken with Chinese sausage

  • Portion size: Serves 4-6 as part of a sharing menu
  • Hands-on time 10 min, steaming time 25 min, plus marinating
  • Difficulty: easy
Recipe by: Ken Hom

Ken Hom’s quick and easy steamed chicken dish is designed to be served as part of a sharing menu to celebrate Chinese New Year. Try this dish with Ken’s crispy fish spring rolls and stuffed bitter melon with black bean sauce.

Ken says: ”Chicken, a symbol of fortune, was at the centre of our Chinese New Year dinner. My mum simply steamed it with my favourite, Chinese sausages.”

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Ingredients

  • 450g free-range skinless boneless chicken thighs, cut into bite-size pieces
  • 1 tbsp light soy sauce
  • 1½ tbsp shaoxing rice wine or dry sherry
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 2 tsp cornflour
  • 4 Chinese pork sausages (about 100g), cut into 1cm slices – see Know-how
  • Shredded spring onion to garnish
  • Steamed rice and greens to serve

You’ll also need

  • Steamer or large wok/pan with a lid and a rack set inside; lipped heatproof plate or bowl that will sit inside the steamer
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Method

  1. Stir together the chicken, soy, rice wine, sugar, sesame oil, cornflour and some black pepper in a bowl. Leave to marinate at room temperature for 20 minutes (see Make Ahead).
  2. Transfer to the plate/bowl and mix with the sliced sausages.
  3. Set up a steamer (or put a rack in a large wok or deep pan) and add 5cm of water. Bring to the boil, lower in the dish of chicken/sausages, turn the heat to low, cover and steam for 25 minutes or until cooked through. Serve garnished with shredded spring onions, with steamed rice and greens on the side.
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Nutrition

  • 203kcals Calories
  • 11g (3.7g saturated) Fat
  • 19.8g Protein
  • 5.9g (2.2g sugars) Carbs
  • 0.9g Fibre
  • 0.9g Salt

Make Ahead

Marinate the chicken up to 1 day ahead, then keep covered and chilled.

Cook smarter

Buy Chinese air-dried pork sausage (often sold as lap cheong or lachang) at Wai Yee Hong or Chinese supermarkets. If you can’t find it, omit it.

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