Ken Hom’s 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
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.”
- 11g (3.7g saturated)
- 5.9g (2.2g sugars)
- 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
- 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.
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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