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

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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)

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

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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!

Great Family Lunch @ Imperial Treasure Teochew on 1Sep2013

braised 1/2 duck

braised 1/2 duck

my last post on imperial treasure teochew was on 17.3.2013.

daughter arranged family lunch, 7pax this time & went back to our favourite imperial treasure teochew on 1.9.2013. 🙂

ter kar tan (猪脚冻)

ter kar tan (猪脚冻)

smoked sliced trotters (佛山熏蹄)

smoked sliced trotters (佛山熏蹄)

charcoal bbq pork collar (炭烧猪颈肉)

charcoal bbq pork collar (炭烧猪颈肉)

i ordered the braised duck, pork trotter jelly, smoked sliced trotters & the pork collar char siew; and daughter decided on the dimsums. 🙂

the braised duck was fabulous. the restaurants, whether hua ting or here at imperial treasure, had a way of braising duck (maybe lower temperature) that made the meat tender & consistent yet quite firm not falling apart like overcooked (close to western way sous vide). 🙂

the pig trotter jelly was very good, tasty (though my children were not quite fond of it). western fine dining has a lot of jellied items as their standard fare for degustation as well.

the smoked trotters was also very good, and my children liked it better.

the bbq pork collar was super! 🙂 i read when trying my hands at cooking char siew (not very successfully though as a result  i developed a very good miso char siew recipe of my own) that pork collar was the best cut, as the fat was more distributed than belly pork.

fried carrot cake

fried carrot cake

steamed chicken feet

steamed chicken feet

char siew pao

char siew pao

steamed pork ribs

steamed pork ribs

har cheung (虾肠粉)

har cheung (虾肠粉)

carrot puff

carrot puff

咸水饺

咸水饺

xianglongbao (小龙包 )

xianglongbao (小龙包 )

har gao

har gao

i liked all the dimsums. 🙂 fried carrot cake always good with the chilli.  steamed chicken feet looked great though i did not try. char siew pao, an item we rarely tried at dimsums was good too. steamed pork ribs here was the best! very lean & much better than shang palace & also royal china. the har cheung (prawn rolls) was smooth & great. i did not take the carrot puff but it was in good demand too around the table. xiaolongbao was tasty but somehow felt crystal jade lamian xiaolongbao was still better. har gao was always good here! 🙂

yangzhou fried rice

yangzhou fried rice

dried scallop crabmeat fried rice

scallop crabmeat egg white fried rice

for carbo items, 1 of us didn’t take seafood, so we had a yangzhou fried rice w/o prawns only with char siew. first time taking that here but my son had always liked yangzhou fried rice, & my younger daughter liked it a lot too. i liked it too. our regular favourite scallop crabmeat egg white fried rice was not so overwhelming today but still more subtle vs the yangzhou fried rice. though i felt the seafood fried rice at crystal jade xiaolongbao was better than both. 🙂

salted egg custard bun (流沙包)

salted egg custard bun (流沙包)

salted egg custard bun (流沙包)

salted egg custard bun (流沙包)

& the salted egg custard bun (流沙包) here was the standard bearer, far better than the salted egg custard bun at royal china (which recently added mango which took away instead of adding to the taste)!

in total we paid S$218 for 7pax, kind of ex for dimsum but it was certainly a very gratifying family lunch. 🙂

c.h.e.f andy