Thursday 9 March 2006

Cantonese Style Steam Chicken

Find this Cantonese Style Steam Chicken dish looks delicious from one of the cookbook I loan from the library. I wonder how does it taste with the extra ingredient; Chinese Sausage (腊肠) added into this dish because I normally just steamed chicken with ginger and spring onion.

2 Dried Pork Sausage(腊肠)
2 Dried Mushroom, soaked till soft
2 Slices Of Ginger, cut into strips
5 Thick Slices Of Carrot
2 Chicken Drumsticks
1 Small Chilli

1/2 Teaspoon Light Soy Sauce
1/2 Teaspoon Sugar
1 Teaspoon Oyster Sauce
1 Teaspoon Cornflour
1/4 Teaspoon Sesame Oil

1. Cut sausages and mushrooms into thin slices.
2. Cut the carrots into long strips.
3. Rinse and cut the chicken into bite size pieces then marinate it with seasonings for at least 20 minutes.
4. Place all the ingredients on a steaming plate then steam for about 20 minutes or until the chicken is cooked.
5. Remove, top with some cut chilli and drizzle of sesame oil and served hot.


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