Sunday, November 22, 2009

Steamed Chicken Wings with Chinese Mushroom and Chinese Sausage

Another Cantonese home-cooked meal.... steaming food is great on a hot day since you don't need to stand next to a hot stove to cook it :) It was 41 degrees Celsius here in Sydney today!

Serves 2


10 pieces of chicken mid wings
6 dried or fresh shitake mushrooms
1 pair of Chinese sausage


1 tablespoon grated ginger
1 tablespoon green onions, finely chopped
1 tablespoon light soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing rice wine)
1 teaspoon sugar
1 teaspoon sesame oil
¼-½ teaspoon ground white pepper
1 tablespoon cornflour
2 tablespoon chicken stock


  1. If using dried mushrooms, soak them in a bowl of boiling water overnight or until soft. 
  2. Cut off the hard stem, slice the mushrooms diagonally and set aside
  3. Strain the soaking water into a bowl.
  4. Slice the sausages diagonally.
  5. Marinate the chicken wings with the marinade ingredients except the chicken stock and corn flour.
  6. Put the cornflour in a small bowl and pour a bit of the mushroom soaking water or chicken stock to make a thin paste.
  7. Mix well with the marinated chicken wings.
  8. Put the chicken wings in a glass or ceramic pie plate or similar type of dish.
  9. Cover and refrigerate for 1 hour. 
  10. Spread the mushrooms and pieces of sausage on top.
  11. Put a steamer rack in the wok, add water to cover the rack and place the dish on the rack.
  12. Cover wok and steam on high heat for about 15 minutes. Check the water hasn't boiled dry. Check that the chicken is cooked. If not, steam another 5 minutes.
  13. Splash a bit of sesame oil on top of the meat.
  14. Place hot dish on a plate and bring to the table.
  15. Enjoy!

No comments:

Post a Comment

Blog Widget by LinkWithin