Chicken with Lup Cheong (Chinese Waxed Sausage) & Shiitake Mushrooms (Panasonic Cubie) | BIG Bites MY

Chicken with Lup Cheong(Chinese Waxed Sausage) & Shiitake Mushrooms

This is like a village styled dish with simple ingredients. Lup Cheong (Chinese sausage) and Shiitake mushrooms, both with very different flavors, are used here to flavor the neutral tasting chicken.

I sauteed the ingredients first to enhance the flavor of the ingredients, and to add seasonings to it. If you are busy or just feeling lazy, you may choose to omit the saute mushrooms and Lup Cheong step. You may just put all the raw ingredients together on a dish and steam it.

With preparation and cook time of about 30 minutes, this is really SO EASY LAH! The recipe shown here feeds one, just double up accordingly if you are cooking for more.

So yummy to have lots of gravy to soak my bowl of rice with!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 30 minutes

Cooking time: 30 minutes

Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 chicken thigh
• 1/2 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1/8 teaspoon white pepper powder
• 3 dried Shiitake mushroom
• 1 Lup Cheong (Chinese waxed sausage)
• 1 tablespoon sesame oil
• 1 thumb-sized ginger
• 1 teaspoon Shao Xing wine
• 1/2 teaspoon soy sauce
• 1 teaspoon corn flour
• 135ml water

 Method:

1. Shiitake mushrooms:
• Rinse Shiitake mushrooms and then soak with 120ml of water
• Set aside for mushrooms to rehydrate
• It takes 1-2 hours for mushrooms to plump up
• Once mushrooms have rehydrated, remove the mushroom stems. If mushrooms are large, split into halves
• Reserve 60ml of the mushroom stock to flavor gravy
2. Add white pepper, soy sauce and oyster sauce to chicken. Marinate for at least two hours. Best overnight.
3. Julienne ginger
4. Slice Lup Cheong (Chinese waxed sausage) on a bias
5. Heat up sesame oil over MEDIUM LOW heat and saute ginger until fragrant
6. Add Shiitake mushrooms and Lup Cheong. Stir-fry for a few minutes until aromatic.
7. Add soy sauce, Shao Xing wine and mushroom stock. Simmer for a while.
8. Add 1 tablespoon of water to corn flour to make a cornstarch slurry. Add cornstarch slurry bit by bit to thicken gravy to the consistency you like.
9. Bring water in a pan to boil and place a trivet / steamer rack in it
10. Place chicken thigh on a dish and spoon mushrooms and Lup Cheong mixture over it
11. Cooking time:
• Panasonic Cubie: Steam setting, MEDIUM, 30 minutes
• Stove top: Bring water to a boil in a pot and place a trivet / steamer rack in it. Steam chicken over MEDIUM HIGH HEAT for 20 minutes.
12. Serve with a bowl of hot rice