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Steamed Lup Cheong Chicken

One of my favorite Chinatown shops has recently been selling Chicken Lup Cheong sausages and I am hooked ! This recipe uses the sweet sausage in another favorite “one pot” style dish. Feel free to leave the chicken pieces larger, for me, I like to chop it in smaller pieces.


Posted By: Deirdre K Todd
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Prep Time: 25-30 minutes | Cook Time: 30-35 minutes | Ready In: 55-65 minutes
Ingredients: Print   Add to cart
US Metric

3 ½ lb. fryer, cut into 2-inch pieces

3 thick slices ginger, crushed

2 cloves garlic, crushed

4 stalks green onion, white parts only, 1 ½-inch pieces

2 tsp. sesame seed oil

1 tsp. sugar

½ tsp. salt

½ tsp. white pepper

3 TB soy sauce

1 TB Shaoxing wine

1 TB cornstarch

6 dried shiitake mushrooms, soaked, stems removed, quartered

3-4 lup cheong (Chinese sausage), ¼-inch diagonal slices

Water as needed

Garnish: 4 stalks green onion, green parts only; chopped, ½ bunch cilantro, coarsely chopped

 

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Cooking Process:

In a large mixing bowl; toss chicken with all ingredients. Allow to sit 15-20 minutes. Transfer into a heat-proof dish. In a large wok or steamer, bring water to a boil. Place dish on rack in wok or in a steamer. Cover and steam 30-35 minutes. Add water as needed. For service: garnish with green parts of green onion and cilantro. Serves 4.

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