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
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.