Steamed chicken and Chinese sausage from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • Delys77 on January 14, 2015

    Pg. 143 I'd never steamed chicken before so it was an interesting process. The result is actually quite tasty, moist, broth, if a little bit bland. I would add a bit more soy and a touch of salt. I used my large stock pot and a medium stainless mixing bowl, and it was all done in 25 minutes. Be very careful not to burn yourself with the steam. Used oven mitts to retrieve the dish.

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