Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Steamed Chicken with Mushrooms and Chinese Sausage
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 150 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 58 grams
Steamed thinly sliced chicken breast with shiitake mushrooms and Chinese sausage is a comforting and deeply flavorful dish that highlights the beauty of simple ingredients elevated by technique. Marinated in oyster sauce, the chicken absorbs a rich, savory depth that pairs perfectly with the earthy intensity of rehydrated sliced shiitake mushrooms and the sweet, umami-rich notes of Chinese sausage. Steaming preserves the tenderness of the chicken while allowing the flavors to meld gently, creating a dish that’s aromatic, juicy and layered. The combination of textures makes this a satisfying and comforting meal. Serve with steamed white rice and broccoli for a well-rounded meal ready in 40 minutes.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 150 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 58 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Fill a large Dutch oven with 2 1/2 inches of water and bring to a boil, covered, over medium-high heat. Bring 2 cups water to a boil in a large saucepan over high heat; stir in the dried mushrooms, remove from the heat and set aside, covered and stirring halfway through, until reconstituted, 8 to 10 minutes. Reserve 1/4 cup mushroom water, then strain the mushrooms. Fill the large saucepan halfway with fresh water and bring to a boil, covered, over medium-high heat; season with a pinch of salt.
- Meanwhile, mix the chicken, oyster sauce, cornstarch, sesame oil, ginger, sugar, 3/4 teaspoon salt and some white pepper in a large bowl. Stir in the mushrooms, sausage, scallions and reserved 1/4 cup mushroom water. Transfer to a 9-inch cake pan.
- Place the cake pan in a 12-inch-diameter bamboo steamer basket. Cover with the basket lid and set the steamer in the Dutch oven. Cook, tossing the chicken twice, until cooked through, about 17 minutes, adding more hot water to the Dutch oven as needed. During the last 3 minutes of steaming, blanch the broccoli in the saucepan of boiling water until just tender, about 3 minutes; drain.
- Remove the Dutch oven from the heat, then carefully remove the cake pan from the steamer using tongs and a dry towel. Serve the chicken, sausage and broccoli with rice.
Looking for Something Else?
Related Pages
- Chicken with Mushrooms and Chinese Sausage
- Vegetable Fried Rice with Chinese Sausage
- Lotus Rice With Chinese Sausage
- Chard and Beans with Chicken Sausage
- Baked Rigatoni with Swiss Chard and Sausage
- Pistachio Pesto Pasta With Sausage
- Rigatoni with Swiss Chard and Sausage
- Orecchiette With Spicy Sausage
- Minestrone with Kale and Turkey Sausage