Jan 30, 2011

Happy Chinese New Year! Steam Chicken with Goose Liver Sausage

February 2nd is gonna be Chinese's New Year's Eve according to the lunar calendar,
Everyone is preparing for the upcoming "rabbit" year while waving goodbye to the "tiger" year.

You can sense how crowded the streets are these days,
Moms shopping for New Year's Eve dinner ingredients,
Kids picking up their favorite festive candies,
Workers putting in more hours to wrap up tasks on hand in order to freely enjoy a whole week break.

Since my mom is going to be the chef in charge for our big holiday's dinner,
I'll be the one cooking these few days,
And this is on tonight's menu - steam chicken with goose liver sausage,
*Semi-Chinese New Year's Eve dish (no fuss style) -


Some chicken pieces (preferably with bones and skin)
15 small dried shitake mushroom
4 garlic cloves (peeled)
2 goose liver sausage
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of Chinese rice wine

Optional/garnish: fresh chilies


Thoroughly rinse the chicken and pat dry,
Wash and soak the dried shitake mushroom in lukewarm water till softened -

Once done, drain well, cut off the stems, and set aside.

Massage the chicken pieces with soy sauce, oyster sauce, and rice wine,
Marinate for at least 30 minutes, at least,
Mine was about 2 hours -

You can add 2 fresh chilies into the marinade,
Remember to cut them cross-wise.

Steam the goose sausage for about 8 minutes,
It doesn't need to be fully cooked through yet,
Cut the sausages into thin slices, save the juice for later use -

I love this goose liver sausage,
It's more of a traditional dish from China (外省) instead of from Taiwan,
The sausage tastes sweet, makes it a perfect seasoning while adding on top of other ingredients.

That's about all the prep works,
Now mix everything together (mushroom, chicken, sauce, including all the juices),
Combine well and steam for 30 to 40 minutes.
Once done, garnish with fresh chili -

The sweetness from the sausage made this dish a winner,
It also made the sauce a perfect condiment for the rice,
Just drizzle it all over the rice and down it like you haven't ate anything for 3 days!

That's how I celebrate my new years!

Cindy's Rating: 8


  1. Wow. I want this steamed on top of glutinous rice...like claypot rice. It sounds SOOO flavorful!

  2. To Sophia~
    Thank you so much! My mom told me I can try it with the rice too, like putting the sausage on top of the rice and cook together. Gonna be another awesome meal!

  3. Definitely the CNY mood in Asia is much better here in the US. You should know...kekekeke

  4. To Tigerfish~
    Yes! I've been told it's gonna be super crowded everywhere I go these few days...but it's ok, I'm already very well prepared!

  5. hiii happy golden bunny year for you!! may this year will bring you good fortune, good food, and good health. keep share with us your yummy posts! :)

  6. To Nilcha~
    Thank you so much! Happy Rabbit Year to you too! May this be a happy and delicious year!