Chinese Steamed Chicken and Chinese Sausage
Tender, flavorful, and effortlessly comforting, Chinese Steamed Chicken and Chinese Sausage is a timeless dish that showcases the beauty of simple yet bold Chinese cooking techniques. Succulent, bite-sized chicken thighs are marinated in a savory blend of soy sauce, oyster sauce, Shaoxing wine, and sesame oil, then paired with the sweet and smoky richness of sliced lap cheong (Chinese sausage). Enhanced with aromatic ginger and garlic, this dish is delicately steamed to perfection, locking in its juices and creating a mouthwatering umami-packed experience. Ready in just 35 minutes, it’s the perfect quick yet impressive meal—ideal for serving over fluffy steamed rice or alongside your favorite Chinese side dishes. Add this classic Chinese comfort food to your recipe repertoire for an authentic taste of home-cooked Cantonese cuisine!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skin-on preferred)
- 2 links Chinese sausage (lap cheong)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon sesame oil
- 10 grams ginger (thinly sliced)
- 2 cloves garlic (minced)
- 1 teaspoon cornstarch
- 2 stalks green onions (sliced thinly)
- 0.5 teaspoons white pepper
- 2 cups rice (optional, for serving)
Instructions
Clean the chicken thighs and cut them into bite-sized pieces. Place them in a large mixing bowl.
Slice the Chinese sausage diagonally into thin pieces.
In the mixing bowl with the chicken, add soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger slices, minced garlic, cornstarch, and white pepper. Mix well to coat the chicken evenly. Let it marinate for at least 10 minutes.
Set up a steamer by filling a pot with water and bringing it to a boil. Alternatively, use a steamer insert in a large wok.
Arrange the marinated chicken and sliced Chinese sausage evenly on a heatproof plate or shallow bowl suitable for steaming.
Once the water reaches a boil, place the plate of chicken and sausage into the steamer. Cover with a lid and steam over medium-high heat for 18-20 minutes, or until the chicken is fully cooked and tender.
Carefully remove the plate from the steamer. Garnish with freshly sliced green onions before serving.
Serve the steamed chicken and Chinese sausage hot over steamed rice or as a main dish with other side dishes.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
