|Cantonese Steamed Chicken|
It seems kind of funny that I’ve had a Chinese steamer travelling with me over the last 33 years. I can even remember where I bought it. My steamer was found on a sidewalk sales table at a kitchen store in the Foothills Mall in
It must have been cheap and I must have thought that this was a great find or I
never would have bought it. I don’t even think I knew what pot stickers were and
dim sum – well, I’d never heard of such a thing way back then. The only thing I
can figure is that I had this cookbook that has long since fallen apart that
contained a variety of recipes and one of them required a Chinese steamer. Fort Collins, Colorado
And so it goes without saying that I’ve been making this recipe a long time. It is amazing that this simple little recipe packs so much flavor. Not only that, but it is easy and quick, though it does require a Chinese steamer. Now that I have a steamer I’ve used it to steam dim sum and it is great for reheating potstickers and then using it as a serving dish. You can put it in the microwave but there is one tiny metal piece that can get very hot-so watch it!
|Getting ready to steam!|
Today is Monday and I’m not very good at planning ahead since I never seem to know what to plan ahead for. But I always have chicken in my freezer and generally, I keep a stash of dried mushrooms around except that I just ran out. Green onion? Check. Those are a staple for me. And Chinese sausage, well, I never have that. So I use turkey pepperoni. OK! I know it sounds weird but it works. And if you don’t want to use it leave it out. I keep pepperoni around to hide my dogs little pills in and it wasn’t until this last time that I decided to try subbing the pepperoni for the Chinese sausage. For years I made it without. I think it gives the chicken a bit of extra spice that is good. Very good.
No need to feel daring. This is a good dish. It’s a keeper. After all I’ve been making it for about 33 years.
Cantonese Steamed Chicken with Black Mushrooms, Green Onions and Sausage (attributed to an Eddie Mui in
) Doraville, Georgia
1 lb boneless, skinless chicken breast
5 dried Shitake mushrooms soaked and thinly sliced
1 Chinese dried sausage or about 12 slices turkey pepperoni
4 scallions, sliced on the diagonal in 2 inch pieces
1 2 ½ inch thick piece of ginger, peeled and thinly sliced
1 ½ T cornstarch
½ T sugar
½ T soy sauce
1 T oyster sauce
½ t sesame oil
Good Pinch of white pepper
1 T dry sherry
1 T peanut oil
Remove any fat and gristle from chicken. Slice on diagonal into I inch pieces. (A trick I know is to freeze the chicken for bout 15 minutes and then slice it. Your job will be easier.) Set aside.
Combine mushrooms, sausage, scallions, and ginger.
Combine cornstarch and ½ T cold water, stirring well to dissolve cornstarch. Stir in remaining ingredients except peanut oil. Toss chicken with liquid ingredients and then add peanut oil. Toss well. Toss in the veggie and sausage mixture and 3 T cold water.
Spread mixture on a china plate (I use a regular dinner plate) that fits in your wok. Put water in wok and set steamer inside. Bring to a boil. Place plate on rack and cover. Steam for 12 minutes or until just done.
Serve with white rice. This recipe will be good for at least another 30 years!