Steamed chicken with Chinese sausage
- January 2020
- Serves 4-6 as part of a sharing menu
- Hands-on time 10 min, steaming time 25 min, plus marinating
Serve Ken Hom’s quick and easy steamed chicken dish as part of a sharing menu, with his crispy Cantonese fish rolls and bitter melon with black bean sauce.
”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.” – Ken Hom
- Dairy-free recipes
- 11g (3.7g saturated)
- 5.9g (2.2g sugars)
Marinate the chicken up to 1 day ahead, then keep covered and chilled.
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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