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
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
- 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).
- Transfer to the plate/bowl and mix with the sliced sausages.
- 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.
Nutrition
- 203kcals Calories
- 11g (3.7g saturated) Fat
- 19.8g Protein
- 5.9g (2.2g sugars) Carbs
- 0.9g Fibre
- 0.9g Salt
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