Steamed Chicken And Chinese Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 2 | Chinese sausages | |
| 2 | t | Water-chestnut flour |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sesame oil |
INSTRUCTIONS
With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch sections. Cut Chinese sausages diagonally in 1/2-inch slices. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well. Add to chicken sections and toss gently to coat. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage. Steam on a rack until done (about 40 minutes). See "How-to Section". VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced. Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and sesame oil. Pour this over the chicken, mushrooms and sausages; then steam as in step 3. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 194.1mg
Potassium: 4.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: <1g