High quality Asian sausage is the key to this dish. Usually the sweeter sausages were used, the kind with liver grind together with pork. Since I prefer a spicier taste, the liver sausages were replaced by fiery Hunan style links. Try to find Asian sausages at your local Asian grocery store, otherwise, even though not as "authentic" but spicy chorizo works as well.
Steamed chicken with Asian spicy sausages -
Ingredients?
- 2 deboned chicken thigh
- 2 Hunan spicy sausages
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese cooking wine
- 2 garlic cloves
- Some chopped scallion
How?
Cut the chicken thigh into large bite size pieces. One chicken thigh can cut into about 6 pieces. Peel and roughly chop the garlic cloves. Chop the scallion and set aside for later use.
Add the chicken, chopped garlic, oyster sauce, and Chinese cooking wine into a big bowl. No need to pre-slice the sausages, just put them on top of the chicken.
Into a rice cooker or steamer, steam for 25 to 30 minutes. Once ready, remove from heat and let the sausages rest for about 10 minutes before slicing. Once sliced, mix the sausages back to the chicken mixture.
Sprinkle with chopped scallion right before serving.
This dish turned out so juicy and flavorful with just a handful of ingredients. All the juice showing on the pictures are coming from the chicken itself. It tastes somewhat similar to garlicky chicken soup with a sweet note.
Don't discard the juice! Save the mouth-watering juice for noodles or drizzle over steamed rice.
Other Asian no fuss cooking recipes:
Other Asian no fuss cooking recipes:
- Stewed daikon using chicken stock and grated ginger
- Simplified version of steamed salmon with salted black beans (豆鼓蒸魚)
- Step back vampires! 10 minutes garlicky pork slices
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