STEAMED CHICKEN WITH CHINESE SAUSAGE
Steaming helps to lock the food in their natural flavor and nutrients. This is a simple yet delicious Hakka dish. I love to drench my rice with the sauce, it is really yummy! Organic chicken is best for this recipe.
You can steam the dish in rice cooker to save time: Cook the rice as usual, insert steaming tray with your meat towards the end of the cycle. If you do not have a steaming tray, just put the metal plate with meat on top of the rice which is about to dry. The dish willl be ready when the rice is cooked.
Servings: 2
Ingredients:
1 big chicken thigh (400g)
1 pork sausage
1 duck liver sausage
5 pieces old ginger slices
1/2 tsp salt
Parsley for garnishing (optional)
Methods:
1) Cut the chicken into bite size, marinate with salt.
2) Remove the skin of the sausages as pic 2, cut into thin slices.
3) Lay the chicken meat evenly on a stainless steel plate, follow by ginger and top with sausages as pic 3.
4) Steam the dish on high heat for 20 minutes.
5) Granish with chopped parsley and serve with rice.
