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Steamed Chicken with Chinese Sausages and Vegetables

This Steamed Chicken with Chinese Sausages and Vegetables is an ideal one-pot meal that’s easy to cook. Layer everything and steam it. It is elegant enough for a party or simple and basic for a family dinner. It is rich with a multitude of favorites: Tender chicken slices, smoky Chinese pork sausages, assorted leafy greens and vegetables. I added more vegetables to the original recipe. At other times, I substituted savory ham slices in place of the Chinese sausages. This was inspired by a recipe of my late aunt Luz Besa-Ilagan, contributed by Amy Besa, from “The Filipino Family Cookbook: Recipes and Stories from Our Home Kitchen” by Angelo Comsti. This dish I cooked served 4, with a side of boiled rice.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Steamed Chicken Chinese Sausages Vegetables
Servings: 4 people
Calories: 14kcal
Author: Asian in America

Equipment

  • Large multi-layer Steamer: For stove-top (bamboo or stainless steel)

Ingredients

  • 1 whole medium-sized Napa cabbage bottom trimmed, washed, separate leaves, keep leaves whole to line dish
  • 2.5 pounds pounds chicken cutlets, bone-in, skin-on about 6 pieces, bone-in
  • 3 whole (3.3 g. each) Chinese sausages (lap cheong) or Tsorizong Macau
  • 2 whole medium-sized potatoes peeled, quartered
  • 1 whole large carrot peeled, sliced
  • 1 cup sliced green beans edges trimmed, cut in 2-inch pieces
  • 1 whole bok choy (pechay) bottom trimmed; leaves washed and separated
  • 2 cloves garlic minced
  • 1 whole white or yellow onion sliced
  • 1 piece (1-inch) fresh ginger peeled, sliced in thin sticks
  • 2 stalks scallions divided, chop whites for cooking, green parts for garnish
  • 1/2 cup chicken broth
  • 2 Tablespoons Tamari sauce
  • 1 Tablespoon Shao xing rice wine
  • 1/8 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • for serving: boiled rice white or brown
  • 1 Tablespoon chopped fresh parsley chopped, for garnish

Instructions

  • Prepare a two-layered steamer. Fill the bottom pot with water, about ¾ of the container. Set on the stove over high heat. Cover the bottom pot so the water starts to heat up to boiling.
  • Separately prepare a heatproof round dish with a rim that can catch the juices.(I used a large Pyrex pie plate). Make sure the round dish fits the inside of the steamer.
  • Wash and separate the napa cabbage leaves. Put them around the round dish as a liner for the rest of the ingredients.
  • Place the chicken in the center of the dish. Add sausage slices around the chicken. (Note: in my steamer, the heat is more intense in the center so I position meats here to cook thoroughly).
  • Arrange the potatoes, carrots, green beans, bok choy shreds around the chicken and sausages. Scatter the garlic, onions, ginger, scallions all over.
  • In a small bowl, mix the organic chicken broth, tamari sauce, rice wine, sesame oil. Pour this liquid mixture over the chicken, sausages and vegetables. Season with salt and black pepper powder all over.
  • By this time, the water in the bottom pot has started to boil. Place the chicken dish inside the upper layer which has holes. Put this atop the bottom pot that has the boiling water. Cover the upper layer of the steamer. Steam and cook for about 55 minutes or till chicken is completely done. The chicken should have no pink parts.
  • To serve: arrange the chicken, sausages and vegetables in a large platter. Pour the broth from the cooking over the dish. Garnish with chopped scallions or parsley if desired. Serve with boiled rice, either white or brown.
  • Cook’s comments: tamari sauce is a low sodium, gluten-free soy sauce I used to add flavor to this dish. They are sold in major supermarkets or online sources for Asian ingredients. If preferred, use regular soy sauce.
  • Ingredient substitute: I have posted a
    blog recipe using
    Chinese sausages known as ‘Tsorizong Macau’ in the Philippines. They are also called ‘lap cheong’. These contain pork, lard and seasonings for a sweet, smoky, robust flavor. Some sausage varieties have chilies and add strong spicy taste to the recipe. I chose a regular, sweet variety that contains Chinese rice wine. These are packaged in plastic bags, already pre-cooked and can be found in Asian markets by the frozen meat section. For a substitute, use savory slices of cooked ham and the dish is just as flavorful.
  • Disclosure: I received “The Filipino Family Cookbook” by Angelo Comsti (published by Marshall Cavendish Cuisine) as a gift (‘pasalubong’) from my Besa-Ilagan cousins in Manila. They sent it to me here in the States. I was not paid to review or mention the book. But I will gladly endorse it for the amazing collection of Philippine heirloom recipes. Find it on my Amazon tab “Shop For It”. Click here and search under ‘Philippine cookbooks’.
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Nutrition

Serving: 1g | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 902mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg