Today I shall delved into a simple homecooked dish which is hearty and utmost delish. My mom used to cook this at home and I replicate it in our home these days.
Here's my guesstimate recipe for Steamed Chicken with Chinese Sausage:
2 large kampung chicken thighs (de-skinned and chopped into pieces)
2 tbsp Shao Tsing Rice Wine
about 2cm knob of ginger, sliced thinly
2 Chinese sausages (lap cheong), sliced according to your liking but I find them nicer when it's chunkier
(A)
1 1/2 tbsp oyster sauce
1/2 tbsp fish sauce
1/2 tbsp Shao Tsing Rice Wine
some white pepper if you like but it's all right to omit
Marinade chicken with ingredients (A). I usually do this a couple of hours or more ahead and stick them in the fridge. Remove from fridge about 30-45 minutes before cooking. You can adjust the seasoning according to your taste.
Mix chicken, Chinese sausages and ginger slices in a heat proof dish. Pour the Shao Tsing Rice Wine all over and steam until cooked. For an electric steamer, it took about 15-20 minutes. Serve hot with white rice.
If you prefer a stronger wine taste, pour in the wine right after cooking rather than before. I've used Stone's Ginger Wine and tasted just a great. Chinese sausages can also be left out to create a normal steam chicken dish.
yarrrmie! see you soon.. yay!.. kenot wait to see the castrated chicken .does dat mean no cock? mwuahahaha
ReplyDeleteBest to add some brandy, that will definitely make the dish fragrant... :)
ReplyDeleteloooks so good, but must eat with rice hor...and trying to cut down on that evil food. sigh.
ReplyDeletetat chicken is castrated 1 ar?
ReplyDeleteThat chicken dish is making me so hungry now! Simple yummy dish to cook at home!
ReplyDeletefound ur blog through http://chezannies.blogspot.com. bookmarked! love your content :D
ReplyDeleteyum yum yum! Hi...
ReplyDeleteI love Chicken! love chicken soup, and i love the step by step instructions. For once, I finally have all of these needed ingredients. Simple and yummy...!
cheers.
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This addition of the Chinese sausage may be brilliant. The Mui Kwai Lo in the sausage should add another new taste dimension to the chicken! But then not sure if it complements the Shao Tsing. Like to taste the soup!
ReplyDeletelup cheong-for sure it provides the additional flavour! Esp with the wine too. Thanks for sharing and triggering my memory!
ReplyDeleteI've just found your blog as I'm about to go to Malaysia - and I'm salivating!
ReplyDeleteI've read about a few, but what places would you most recommend in Chinatown and Bukit Bitang area for authentic Malay food like nasi lemak, roti canai, sate, laksa etc?
C&C no balls!
ReplyDeleteNKOTB, it has rice wine already but you can use brandy or even DOM for this
FBB, i usually take 2 tbsp of rice!!! :p
joe, no wor
pure glutton ;-)
thanks ahbing & gunarti
world window, it does, can use ginger wine as well
daphne, hopefully u can recreate this now
thanks darkredz
fashionate traveller, will mail you on this
I'm reminded of my uni days!! I used to cook this back then in the hostel (illegally!!) *lol* But at that time, I didn't have the chinese wine...the only "wow" sauce i had was sesame seed oil & it tastes pretty good :D
ReplyDeleteohhh simply delicious...too bad sous chef doesn't like chicken....
ReplyDeletehmmm...looks really yummy!!
ReplyDeleteI have a bottle of Shao Tsing wine in my larder that I have not touched, and now I know what to do. Looks easy enough...and yummy. Great for rainy evenings
ReplyDelete