Steamed Chicken and Chinese Sausage

Steamed Chicken and Chinese Sausage

I don’t know when I had tried this dish but definitely it was from a Chinese restaurant. I remember I recreated this dish a long time ago just by remembering how it looked and tasted. The first attempt was a success and since then this was one of our normal menus that come once in a while.

This is a very simple dish to cook and to prepare all you have to do is just mix everything together and leave it to the steamer. After some research on how this is properly made I noticed that most of the Chinese restaurant do it in a different manner. How they do it is that they stir fry the ingredients first, place it on the top of a nearly cooked rice and let it finish the cooking process together, using this method will yield a very rich flavoured rice as the juices tend to seep through the rice during the cooking process making it savoury. Now my version eliminates that stir frying part hence this will be good for those health buffs.


800g Chicken wings
4 pcs Chinese Sausage, sliced
5 pcs dried mushrooms, soaked in 1 cup water and sliced
3 tsp sesame oil
2 tbsp cornstarch
3 tbsp oyster sauce
3 tbsp soy sauce
2 tsp minced ginger
1 tbsp honey
freshly ground black pepper


1. In a bowl mix thoroughly all ingredients together then marinate for at least 6 hrs.
2. Place chicken mixture in a steamer and steam for 40 minutes.
3. Serve on top of steaming hot rice.

Steamed Chicken and Chinese Sausage Wide

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10 thoughts on “Steamed Chicken and Chinese Sausage

  1. I have made this dish for years but: 1) add 1 clove of minced garlic and 2 tbs of fermented black beans; 2) use bone-in thighs instead and steam for 25 minutes; 3) use white pepper instead of black; 4) marinate for as little as 1 hour.

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