Today, I plan to prepare a simple home-cooked meal using the Chinese sausage I recently bought for the Chinese New Year celebration. I will be steaming it with chicken and dried shiitake mushrooms.
After having so much rich and extravagant food during the festival season, it would be refreshing to give our taste buds a break from the excessive stimulation.

Steamed Chinese Sausage with Chicken is a traditional everyday Chinese meal made with boneless chicken, Chinese sausage, dried shiitake mushrooms, cloud ears mushrooms, and Chinese red dates. Cantonese families have enjoyed this classic dish for generations, and I, too, have been eating it since I was young.

You should have had this dish if you grew up in a Chinese family. However, if you haven't, my family recipe is a great starting point for you to try something authentically Cantonese.


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Recipe:
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Recipe
Ingredient A (marinate the chicken)
400g chicken meat (breast or thigh), cut into bite-size
1 tbsp light soy sauce
1 tbsp sesame oil
1/4 tsp salt
1 tbsp oyster sauce
1 tbsp Shaoxing wine
1/2 tbsp cornstarch
1 tbsp vegetable oil
Ingredient B
5 red dates (remove the seeds)
7g wood ear mushrooms, soak to rehydrate, cut into thin strips
5 dried shitake mushrooms, soak to rehydrate, cut into thin strips
1 pair of Chinese sausages, blanch, then cut into thin slices

Method
Preparation:
Cut the chicken meat into bite-size pieces.
Marinate the chicken with Ingredient A.
Blanch the Chinese sausages in boiling water for 30 seconds. Remove the sausage casing. Sliced thinly and diagonally into thin pieces.
Rehydrate the dried shiitake mushrooms by soaking them in water. Then, cut away the tough stems and slice them thinly.
Cut the dried red dates to remove the seeds.
Rehydrate the cloud ear mushrooms just like the dried shitake mushrooms.
Steam the sausage, chicken, and the rest
Place all the ingredients on a steaming plate.
Steam for 15-20 minutes over high heat until thoroughly cooked.
Once it is ready, remove it from the steamer.



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