Steamed Chicken with Lup Cheong
Submitted by china
Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.
YIELD
8 servingsPREP
1 hrsCOOK
1 hrsREADY
2 hrsLup cheong, those sweet-savory dried Chinese sausages, bring a flavor to steamed dishes that nothing else can replicate.
The sausages simmer in soy sauce, sugar, and water until they’re glazed and tender, then join cubed chicken breast in a marinade of hoisin, garlic, ginger, bourbon, and sliced dried mushrooms. Everything steams together for half an hour, melting into a fragrant, saucy main dish.
The dried mushrooms rehydrate and release their concentrated umami into the chicken, while the lup cheong adds little pockets of smoky sweetness.
Kitchen Tips
- Soak dried mushrooms in warm water for a full 20 minutes so they soften completely; save the soaking liquid for rice or soup
- Lup cheong (Chinese sausage) can be found at any Asian grocery store, usually hanging near the deli counter
- Cut the sausages on a diagonal for more surface area and a nicer presentation
- The bourbon in the marinade adds a subtle warmth, but you can substitute Shaoxing wine for a more traditional flavor
Ingredients
Directions
Soak mushrooms in warm water tor 20 minutes. Drain and remove tough stems. Slice into strips. In a skillet, combine sugar, soy sauce and water.
Add sausages and simmer for 30 minutes. In a bowl, combine remaining ingredients.
Add simmered mixture and marinate for ½ hour. Steam, covered, for ½ hour or until done. Garnish.
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