Cooked this last week, but was not able to post it as I was busy. And when I was free, I came down with a very bad flu. Had fever and bodyache, now still nursing a very bad cough and blocked nose sigh... Anyway, decided to still post it today just in case I forget it if I were to delay it any further.
This is a very easy dish to make, just marinade the chicken and steam. As this dish uses quite a lot of salted fish, do use the less fishy ones. Or you can either reduce the amount of salted fish, or increase the amount of ginger. After I have tried this dish, I feel that it will taste much better if I were to pre-fry the salted fish first. Also, removing the skin of the salted fish helps to reduce the fishiness.
As for the preserved sausages, soak them in hot water for a couple of minutes and remove the skin. It will taste better with the skin removed. Also buy the better grade sausages, it adds flavour and aroma to the dish. The chicken can also be marinated the night before and steamed the next day.
Steamed Chicken with Preserved Sausage
Ingredients:
2 chicken whole legs cut into pieces
1 pair preserved chinese sausage (lap cheong) - skin removed & sliced thickly
50g salted fish - cubed
2tbsp julienned ginger
2tbsp chopped spring onion
Seasoning:
1/4tsp salt
1tbsp oyster sauce
1/2tbsp light soya sauce
2tbsp shaoxing wine
dash of dark soya sauce
1tbsp corn flour
3tbsp water
Method:
- Mix all ingredients & seasoning. Marinade for 30mins.
- Steam on high heat for 25mins or untill chicken is cooked. Remove from steamer and garnish with spring onion and serve.
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