Steamed chicken with sausage
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Steamed chicken with sausage
  Chicken    Sausage    Poultry  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58530. Report a problem with this recipe.
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      Title: Steamed chicken with sausage
 Categories: Poultry, Oriental
      Yield: 4 Servings
      1    Roasting chicken, 4 - 4.5 lb
           - cut up
      4    Chinese pork sausages
           - thinly sliced diagonally

      2 tb Light soy sauce
      2 tb Chinese rice wine
           -or dry sherry
      1 tb Sesame oil
      1 ts Sugar
      1 pn Salt
  ARRANGE THE BACK PIECES on a heat-proof plate. Surround them with the
  rest of the chicken pieces. Between the pieces, insert thin slices of
  pork sausage. Put the breast meat on the bottom, so that it is
  surrounded by the longer-cooking dark meat. Put some water in the
  bottom of the wok. Use enough that it won't boil away, but not so
  much that it touches the plate. The food must be suspended at least 1
  inch above the water level. Cover the wok tightly so that the steam
  is captured under the lid and can circulate freely around the food.
  Keep a kettle of water on hand to replenish the steaming liquid in
  the wok if the level gets too low. Be careful not to pour the water
  onto the food. Makes 4 to 6 Servings

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Recipe ID 58530 (Apr 03, 2005)

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