Krystal enjoys blog surfing in her free time and stumbled upon this blog where the lady made steamed chicken with ginger and chinese sausages (or more commonly known as lup cheong). She kept going on and on about how tasty it looked and in the end I decided to give it a go. However, all except for myself in this house are not fans of ginger hence I had to modify and replace it with garlic. To be honest, the taste was just like normal steamed chicken. I actually thought the lup cheong would give it some sorta extra “kick” but that was not the case. One good thing though, the steaming yielded a big bowl (about 2 1/2 cups ) of pure chicken stock, of which I stored for future use.
- Chicken Maryland
- Chicken wings
- Bok Choy
- Chinese sausages (lup cheong)
- Soy sauce
- Chinese cooking wine (Shaoxing jiu)
- Fried shallots, for garnishing
- Wash and season chicken with seasoning. Set aside for at least 2 hours.
- Fill a wok with hot boiling water. Place chicken into a deep dish. Slice lup cheong into thin slices and arrange on top.
- Place dish into wok, cover and steam for 20-30 minutes. Open the wok cover occasionally to refill with water and to release steam.
- After 20 or so minutes, remove dish from wok. Arrange bok choy on top and steam it again till cook.
- Garnish with fried shallots and serve hot.