25 May '12, 12pm

Steamed chicken with Chinese sausage

When steamed, the complementing aromas from the lap cheong (Cantonese for ‘sausage’) and mushrooms are released, filling the kitchen up with delicious smells and people. Use the chicken breast or leg meat for this recipe; if you’re using bone-in chicken however, extend the cooking time by a few minutes to make sure the meat is cooked through.

Full article: http://food.insing.com/recipe/steamed-chicken-chinese-sau...

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