Cantonese Steamed Chicken & Chinese Sausage

Introduction

Cantonese Steamed Chicken & Chinese Sausage is iconic for its comforting flavors, tender chicken, and irresistible aroma. This one-dish meal is not only delightful on the palate, but also simple in preparation, making it a favorite choice for family dinners and festive gatherings alike.

The dish owes its crowd-pleasing appeal to juicy chicken pieces permeated with the savoury-sweet richness of Chinese sausage (lap cheong), all steamed together until every bite is full of flavor. This method also preserves the natural moisture of the chicken without added fats—delicious, healthy, and irresistibly fragrant.

Why Make Cantonese Steamed Chicken & Chinese Sausage?

With minimal prep and easy-to-source ingredients, this classic is a masterclass in how simplicity can create depth of flavor. The rendered oils from the sausage infuse the chicken with a unique aroma, while a gentle steaming method locks in juiciness. Serve it over steamed rice for a complete meal that satisfies adults and children alike.

Best of all, this recipe doesn’t require advanced skills—just a few kitchen staples and a reliable steaming method. You’ll have an impressive main course in under an hour!

Ingredients That Make All the Difference

The quality of your chicken and Chinese sausage is key. Opt for fresh, bone-in chicken thighs for the richest flavor and moistest texture. Aromatics like ginger and scallion add subtle complexity, while a splash of Shaoxing wine, light soy sauce, and sesame oil round out the umami notes.

For prepping vegetables and aromatics quickly and evenly, using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can be a real time-saver. It ensures uniform cuts, which helps each bite steam at the same rate and improves overall presentation.

Steaming & Assembly Tips

To steam the chicken evenly and prevent sticking, line your steaming plate or dish with a piece of Reynolds Kitchens Brown Parchment Paper Roll. This simple step ensures the delicate chicken skin comes off beautifully and makes cleanup a breeze.

Arrange chicken in a single layer with slices of Chinese sausage distributed evenly on top to maximize flavor infusion. Use a sturdy bamboo or stainless-steel steamer, cover firmly, and keep the steam consistent.

Serving Suggestions to Elevate the Meal

This dish pairs beautifully with fluffy jasmine rice and a light stir-fried green like bok choy. For meal prep or work lunches, the Bentgo Salad Container – 54 oz Bowl is perfect for storing leftovers and keeping them fresh—everything stays flavorful and moist for up to several days.

Garnish with sliced scallions or a handful of fresh cilantro just before serving for a burst of color and clean, crisp flavor.

Nutritional Information and Serving Size

This recipe yields 4 generous portions. Each serving contains chicken rich in lean protein, complemented by the sausage’s savory notes and a moderate amount of healthy fats. Total calories per serving are about 350–400 depending on sausage quantity and any additional toppings—reasonably light yet deeply satisfying.

Why Cantonese Steamed Chicken & Chinese Sausage Stands Out (Recap)

Steamed to perfection, this classic harmonizes juicy chicken and aromatic Chinese sausage in every mouthful. It’s an ideal centerpiece for a weeknight dinner or a cozy special occasion, requiring only simple steps and basic kitchen tools.

Instructions

1. Pat chicken pieces dry, then place in a mixing bowl. Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, salt, and cornstarch (if using). Mix thoroughly and let marinate for 15–20 minutes.
2. Slice the Chinese sausage on a Bamboo Cutting Board to protect your knives and keep ingredient prep orderly.
3. Peel and julienne the ginger and slice the scallions. For uniform size, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to speed up prep work.
4. Line a heatproof plate or shallow bowl with a sheet of Reynolds Kitchens Brown Parchment Paper Roll. Arrange marinated chicken in a single layer. Scatter ginger, scallions, and sausage evenly over the chicken.
5. Set up your steamer. When the water is at a rapid boil, carefully place your plate inside the steamer. Cover and steam on high heat for 18–22 minutes or until chicken is cooked through and juices run clear.
6. Remove plate from the steamer (using KitchenAid Ribbed Soft Silicone Oven Mitts for safety), rest for 2–3 minutes, then serve hot. Spoon some of the savory juices over steamed jasmine rice.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Enjoy the unbeatable comfort and rich flavor of homemade Cantonese Steamed Chicken & Chinese Sausage—simple, satisfying, and perfect for sharing.