Asian Soul Food: Steamed Chicken with Chinese Sausage & Mushrooms

Dinner in the Time of COVID.  I find myself not just cooking more but cooking more of the dishes I grew up eating.  Favorite dishes that my father and grandfather cooked for us.  We all need a little bit of comfort these days, ain’t that the truth.

A favorite in our house is Steamed Chicken with Chinese Sausage and Mushrooms.  This time it was part of a meal that is as down-home as it gets.  We started with Kid-favorite Corn Soup,  Steamed Pork with Salted Egg, and Sauteed Asparagus.  I was exhausted from all the prep!  How my Dad pulled off dinners like this nightly after a full day’s work, continues to amaze me.

The keys to Delicious Steamed Chicken with Chinese Sausage & Mushrooms

Use bone-in chicken if possible.  The flavor is better when the meat is left on the bone…is there a scientific reason? Who knows, but I’m not about to buck my dad’s advice.  But, don’t let that stop you from making this dish, by all means, if all you have is boneless chicken, use it.  It will still be onolicious.  I like to use wings, but any part of the chicken will work.  Breast meat is a little trickier, it is less forgiving than dark meat and can overcook. 

Chinese Sausage

Also known as Lop Cheung, a delicious sweet and slightly savory preserved meat that is found in tons of Chinese dishes.  I love Lop Cheung, when I am craving an easy comfort dish, I’ll throw a couple on top of the rice right before turning on my rice cooker, as the rice cooks so do the Lop Cheung.    You can find Lop Cheung at most Asian markets and at some of the larger supermarkets in the Bay Area.  There are several different varieties including pork, pork & chicken, and pork & liver.  Unless you grew up with Chinese Sausage, stay away from the liver one which is gamier and stronger in flavor.  The meat is marinated, stuffed into casings, set to dry, and then kept cool.  I still head to SF Chinatown to buy my Lop Cheung from Mow Lee or Wycen.   Old School all the way.

I hope they survive COVID19.  

The Dried Stuff

Dried Shiitake or Black Mushrooms, Cloud Ears (Dried Fungus), and Lilly Buds or Golden Needles round out the dish.  Soak the dry ingredients in warm water 15-30 minutes until soft.  Each provides flavor and texture to the dish.

Shiitake Mushrooms  Back in the day, shiitakes only came in dried form.  Nowadays you can get fresh shiitake mushrooms easily, they’re delicious BUT for the most part, in Chinese cooking we use the dried form.  Why? Concentrated flavor.  The flavor of the mushroom is intensified and that flavor is essential to the dish.  Soak the mushrooms first, (keep the soaking liquid for stocks and soups), trim the stems that can be kind of woody, and slice into desired thickness.

Cloud Ears or Black Fungus is just another kind of mushroom.  It doesn’t have a ton of its own flavor but adds texture, in the form of CRUNCH and absorbs the flavor of the marinade-YUM.  After soaking, pinch the stem-tip off.  The tip is where the stem connected to the tree, it’s a little crusty.  

Lily buds add an earthy flavor and texture.  After soaking the lily buds, pinch or cut off the ends (it will look a little darker than the rest of the bud and tie a knot in the middle of each strand.  Yeah, don’t know why, but I do it because my Dad told me to.

Don’t forget to add the green onions and cilantro at the end.

There you go, all the components to a down-home soul food dish.  

Microwave Madness 

Microwave directions

I bought microwave cookware, Anyday Cookware, on Dave Chang’s recommendation (Mr. Momofuku), boy, that guy can sell a product.  Pros and cons? Pros-no steamer set up, no pan with water, hassle-free steam cooking, and one bowl cooking. Cooking time cut by more than half.  Cons?  Finding space to store new bowls plus a major hit on latte money, lol.

Anyways, follow the same steps until you get to the point of putting the dish* in the steamer.  Instead, *put all your ingredients into a microwave cooking container and forget the steamer. 

Cover, vent, and place your dish in the microwave.  My microwave’s power output is 700watts (which is on the low side).  For this dish, I use full power for about 8 minutes.  You will have to adjust according to your microwave wattage.  The Anyday site has an interactive basic guide that allows input of wattage to determine cooking power and time.  In general, if your microwave wattage is higher, shorten the cooking time or reduce the power level and keep the same time.  You will need to experiment a little with your microwave.  I add 1-2 tablespoons of the saved mushroom liquid so I’ll have some sauce in the dish.