Steamed Chicken and Lap Cheong
Picture -perfect Chinese comfort food. Done. Incredibly classic earthy flavor—Chinese black mushrooms, Wood Ear mushrooms, Lilly flowers , silken chicken that melts in your mouth and the...
HAZLO🤓👩🍳
Steamed Chicken and Lap Cheong
Picture -perfect Chinese comfort food. Done. Incredibly classic earthy flavor—Chinese black mushrooms, Wood Ear mushrooms, Lilly flowers , silken chicken that melts in your mouth and the undeniable taunting aroma of locally made lap cheong. Please don’t be hungry when you make this dish. No. Seriously. Although so simple to put together, it's classically born from the depth of a Chinese clay pot. This recipe truly is a tribute to slow-cooking. You’ll have to give it the time it deservers over low heat to get to spirals of steam, bringing you and your guest to a gustatory high. Pour a drink, one you can sip on and sit around the table with your guests, enjoy each moment—while your pot coaxes out the flavors of your chicken and lap cheong. All the while perfuming each room with it’s earthy sweet aromas.
Screeeeech…ok maybe not that dramatic, It doesn't actually take that long but you get the idea...low and slow is the way to go! We suggest at this point you hightail it to your local Asian store to get your clay pot, or Amazon…that counts right? Or…yes you can use a heave bottom or cast iron pot. OR OMG, dare we say, yes you can make it in your rice cooker. But no seriously…before that happens. Learn here about the benefits of using a clay pot. We may change your thinking!
Ok. Ready….lets get started.
Chicken And Lap Cheong:
8 0z skinned boneless chicken thighs deboned and sliced into 2-inch pieces
4 dried shiitake mushrooms
handful of dried wood ear mushrooms
3 Chinese sausages (lap cheong)
1/2 pound Chinese broccoli (gai lan)
1 cup long-grain rice
2 cups water
1 scallion chopped
1 tablespoon cornstarch
1 teaspoons Chinese rice wine (Shaoxing Rice Wine)
1 teaspoons sesame oil
A pinch of salt
The Sauce:
2 tablespoons light soy sauce
1 tablespoon Shaoxing Rice Wine
1/2 teaspoon superfine sugar
1/2 garlic clove, chopped fine
1/2 teaspoon ginger, chopped fine
1/2 teaspoon roasted sesame oil
Chicken And Lap Cheong:
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Soak the dried mushrooms in boiling water for 30 minutes ( you may need to put a plate over the bowl so the mushrooms stay submerged in the water), then drain and squeeze out any excess water. Remove and discard the stems and slice the mushrooms.
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Cut the stems from the gia lan and then cut them in half. Set the leaves aside.
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Cut the chicken into bite-size pieces and combine with a pinch of salt, the Shaoxing wine and cornstarch.
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Boil the sausage in a small pot for about 10-15 minutes, then thinly slice on the diagonal.
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In a clay pot or heavy bottomed pot place water and rice and bring it slowly to a boil. Once most of the water is gone, arrange the stems of the gia lan around the edges of the clay pot making a ring. Place the mushrooms next to the gia lan stems in the same circular fashion. Then place your chicken in the middle topping it with the lap cheong and leaves of the gia lan. Cook, covered, over very low heat for 15-18 minutes, or until the rice is cooked.
The Sauce:
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To make the sauce, combine the soy sauce, rice wine, sugar, garlic, ginger and sesame oil in a small saucepan and heat until nearly boiling. Pour the sauce over the chicken and sausage and garnish with the chopped scallion.
