RECIPE: HOW TO DO KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

Ken Hom’s quick and easy steamed chicken dish is designed to be served as part of a sharing menu to celebrate Chinese New Year. Try this dish with Ken’s crispy fish spring rolls and stuffed bitter melon with black bean sauce.

RECIPE KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

Dificulty: Easy
Portion: Serves 4-6 as part of a sharing menu
Time: Hands-on time 10 min, steaming time 25 min, plus marinating

Ingredients

450g free-range skinless boneless chicken thighs, cut into bite-size pieces
1 tbsp light soy sauce
1½ tbsp shaoxing rice wine or dry sherry
1 tsp sugar
1 tsp toasted sesame oil
2 tsp cornflour
4 Chinese pork sausages (about 100g), cut into 1cm slices – see Know-how
Shredded spring onion to garnish
Steamed rice and greens to serve
Steamer or large wok/pan with a lid and a rack set inside; lipped heatproof plate or bowl that will sit inside the steamer

Step by step preparation

Stir together the chicken, soy, rice wine, sugar, sesame oil, cornflour and some black pepper in a bowl. Leave to marinate at room temperature for 20 minutes (see Make Ahead).
Transfer to the plate/bowl and mix with the sliced sausages.
Set up a steamer (or put a rack in a large wok or deep pan) and add 5cm of water. Bring to the boil, lower in the dish of chicken/sausages, turn the heat to low, cover and steam for 25 minutes or until cooked through. Serve garnished with shredded spring onions, with steamed rice and greens on the side.

RECIPE: HOW TO DO KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

RECIPE: HOW TO DO SZECHUAN PORK

RECIPE: HOW TO DO ROASTED, SPICED SWEET POTATOES

RECIPE: HOW TO DO STIR-FRIED CHICKEN AND NOODLES IN PLUM SAUCE

RECIPE: HOW TO DO STIR-FRIED BEEF IN BLACK BEAN SAUCE

RECIPE: HOW TO DO STICKY SESAME AND SOY CHICKEN TRAYBAKE

RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

RECIPE: HOW TO DO LEFTOVER ROAST LAMB STIR-FRY

RECIPE: HOW TO DO CRISPY TOFU STIR-FRY

RECIPE: HOW TO DO SWEET AND SOUR BEEF NOODLES

RECIPE: HOW TO DO PRAWN POPPADOMS

RECIPE: HOW TO DO ORIENTAL MUSHROOM AND PAK CHOI STIR-FRY

RECIPE: HOW TO DO VEGETABLE AND SWEET CHILLI SPRING ROLLS

RECIPE: HOW TO DO SESAME SEED CRUSTED CHICKEN STIR-FRY

RECIPE: HOW TO DO SZECHUAN SALMON WITH PINK PEPPERCORNS

RECIPE: HOW TO DO CHINESE ORANGE BEEF STIR-FRY

RECIPE: HOW TO DO KEN HOM’S CRISPY FISH SPRING ROLLS

RECIPE: HOW TO DO MIMI MEI FAIR’S ‘HOKKIEN’ NOODLES

RECIPE: HOW TO DO PRAWN AND PEPPER STIR-FRY

RECIPE: HOW TO DO STUFFED BITTER MELON WITH BLACK BEAN SAUCE

RECIPE: HOW TO DO CONGEE WITH EGG AND GREENS