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Steamed Chicken With Chinese Salami
Preamble
The date used is an approximate date only. This dish appears on one of the "A Dinner Chosen By Mietta" menus (one of which is dated 1980). As this is a seasonal menu, and spring lamb and asparagus both appear, I have assumed it to be a Spring menu, and therefore have dated it for October, 1980
Ingredients1 Chicken 4 oz Chinese Salami 6 large Chinese Dried Mushrooms 3 teaspoons chopped Onion 2 slices Ginger chopped fine 1/2 teaspoons Salt 2 teaspoons Sugar 1 teaspoon Corn Flour 1 1/2 teaspoons Light Soy Sauce 2 teaspoons Sherry 3 teaspoons Soy Sauce 1 teaspoon Sesame Oil |
MethodSoak mushrooms in warm water for 20 minutes. Discard stem, cut each mushroom in four. Clean chicken and chop through the bone into 16-20 pieces. Cut salami into slices 1/4 inch thick. Place them all in a bowl. Mix the corn flour, onion, ginger, sugar, salt, light soy sauce and sherry well. Rub into the chicken and leave to marinate for 30 minutes. Arrange layers of chicken, mushrooms and salami in a casserole, add any marinade from the bowl and steam vigorously for 40 minutes. Heat 3 teaspoons soy sauce and 1 teaspoon sesame oil in small saucepan. Pour over steamed dish. |
Remarks
Appeared on menu: Chicken Chinese Sausages set menu $25.00
(Chicken pieces steamed with chinese sausages, mushrooms, soy, sherry and sesame oil. Served in its own cooking juices with spring onion, a little fresh chilli and fresh coriander)