HK Style Steamed Sausage, Mushroom & Chicken Rice (香汁蒸蘑菇鸡饭)

10003445_10152290153229494_1867690245_n

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

when we go dim sum & especially HK, 1 of our favourites is 一口饭. it’s the HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭). 🙂

not many dim sum restaurants in singapore served this, & we used to go to shang palace because they did. the other dim sum there were also not too bad especially with the 30% discount on sundays before 12pm. still, we usually prefer imperial treasure or crystal jade.

i am planning a homecooked “fine” chinese course dinner for my friends, and was looking at what dishes i could include (say) to replace paella or pasta dishes. this dish looks fine if i can produce a decent tasty version. it seems to me that the sauce we were provided to drizzle over the rice is an important element, it is mildly sweet & not salty & really enhance the flavour of the rice & ingredients. obviously either chicken or pork ribs used has to be tender (not “old” or overcook), & tasty means good marinade as well. 🙂

there were many online recipes especially if googled in chinese, but hardly any showing the drizzling sauce style, and i was not looking at a claypot recipe or fried or baked recipe but a fragrant steam rice recipe. i found one here.

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

10157181_10152290153024494_117606975_n

sausage, mushroom & chicken ingredients – 香汁蒸蘑菇鸡饭)

yyFkYVmm5aLku6HZAVxntmUFxY4CFyj0KgMLDR74MdM,ZnPh2Jd1GowOfG2nYWjnbhA8T3RSz6Wccmrw6LBVyL4

sausage, mushroom & chicken ingredients – 香汁蒸蘑菇鸡饭)

i added boiling water over the thick dried mushrooms, kept overnight to soften, then cut in halves. i cut 1/2 chicken (about 1.5kg size) so (say) 750g. & marinated with the chicken marinade i prepared per below recipe. this went into the fridge for about 4hrs (i will do this overnight next time). i cut 2 chinese sausages.

i washed about 240g rice (3pax portion) using the rice measuring cup (1.5cups) & added an equal amount of mushroom water which i reserved earlier. the water to rice ratio is 1.2:1 but the recipe asked to add less water as there was water in the chicken & also mushroom, so the rice would not be soggy. i then laid the sausages & mushrooms & also the 2 chicken feet & 1/2 the sliced ginger over the rice in the rice cooker.

i then switched on the rice cooker, and waited till steam showed the water was boiling. then i added the chicken pieces, let the rice cooked, added the remaining 1/2 sliced ginger & kept warm the rice in the rice cooker for another 1/2 hr before serving.

meanwhile i prepared the drizzling sauce. it was very good.

i placed the chicken in a separate serving plate, and took out all the rice  & placed in a large serving bowl. the chicken was very tender & nice. for this first attempt i was conservative in the chicken marinade so the chicken taste would be even better with a bit more light soy sauce & fish sauce. this i will do next time. the rice was very fragrant & tasty & the drizzling sauce further enhance the excellent flavours.

so this was a very simple dish to prepare, easy to reproduce, and i am decided to do this for the friends’ dinner. 🙂

c.h.e.f andy

Ingredients-

1/2 chicken (750g)
sliced ginger (2cm piece)

drizzle sauce (important):

1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp sugar
6 tbsp water

marinade for chicken (used 1/2 chicken):

1 tbsp light soy sauce
1 tsp fishsauce
1 tsp dark soy sauce
1 tbsp sugar
2 tsp shaoxing wine
1/4 tsp white pepper
2 tsp sesame oil

Directions –

  1. add boiling water over the thick dried mushrooms, keep overnight to soften, then cut in halves. reserve 250g mushroom water cut 1/2 chicken (about 750g) & marinated with the chicken marinade. leave overnight in fridge.
  2. wash 1.5 rice measuring cup of rice & add an equal amount of mushroom water (about 240g). water to rice ratio is 1.2:1 but add less water as there is water in the chicken & also mushroom. lay the sausages & mushrooms & 1/2 the sliced ginger & also the 2 chicken feet over the rice in the rice cooker.
  3. switch on the rice cooker, and wait till steam shows the water is boiling. add the chicken pieces, let the rice cook, add the other 1/2 sliced ginger & keep warm the rice in the rice cooker for another 1/2 hr before serving. meanwhile prepare the drizzling sauce.
  4. place the chicken in a separate serving plate, and take out the rice & place in a large serving bowl. serve!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s