October 20, 2011

Steamed Chicken with Chinese Sausage

This is real fire-n-forget cooking if you have a rice cooker. It’s one of my go-to recipes when I’ve a guest coming and don’t have time to cook, or just don’t want to take the time to prepare something that requires more attention. The chicken comes out with no oil at all, flavored with the savory goodness of Chinese sausage and salted black beans.

Ingredients (recipe for 3-4 people)

  • 250g chicken breast, cut bite-size
  • 2-3 Chinese sausages, sliced thin
  • 2-3 tablespoons salted black beans
  • 1/2 cup shiitake or  button mushrooms, sliced thin
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp chopped ginger
  • 1 green bell pepper, julienned (optional)
  • 1 tsp Chinese chili-garlic paste
  • salt and pepper to taste

Prepare rice for cooking in the rice cooker.  Combine chicken with all the other ingredients in a steaming dish (I usually use a porcelain soup plate that just fits my tiny rice cooker – we’re only three persons in the house).

Place the steaming dish on the steaming rack on top of the rice, cover, and cook.  The chicken will be done at the same time as the rice, about 20 minutes.  If this isn’t fire and forget cooking I don’t know what is!

If you don’t have a rice cooker or need to cook more than will fit in your rice cooker, you can also do the steaming in any pot of suitable size.  When the whole family is in I do this dish in our big wok. 

And … stay tuned for the next AP report on Hari Ragat! Our next session is October 29.  I can’t wait!


  1. Ah, this one looks readily adapted to my diet. Replace the rice with riced cauliflower, lose the beans (but there isn't much of them). I'd be inclined to sautee the chicken, onion, garlic, and ginger (Maillard reaction FTW! and I don't much like steamed meat), the bell pepper is *not* optional, it's in there. Probably stir in the chili paste after.

    ... okay, the ingredients are close, the process is a fair bit different. Is it really still the same recipe?

  2. if you're going to saute it, saute the chili garlic paste too. its flavor develops better that way. i've done this as a saute/stir fry too and it works. :)


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