This post is sponsored by BC Chicken Marketing Board , and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!
When it comes to comfort home cooking, this Cantonese dish is delicious, juicy, tender and pulls all your childhood heartstrings. This 臘腸冬菇滑雞煲仔飯 Steamed Chicken with Chinese Mushrooms and Sausages Claypot Rice recipe is so easy to make, and your whole family will enjoy it! This is excellent served with plain white jasmine rice. We bet you can't eat just one bowl!
臘腸冬菇滑雞煲仔飯是我蠻喜歡的一道菜。這個食譜簡單，窩心, 人人都愛吃的家常菜！特別我們用了口感十足的台灣土雞 (走地雞)。所以我想給大家分享一下！希望大家會喜歡！
What Kind of Chicken to Use
When it comes to steaming chicken, we like to use Specialty Asian Chickens like Loong Kong Chicken or Taiwanese Chicken from BC Chicken's partner brands.
Why Choose BC Chickens?
- No hormones or steroids are fed to BC chickens.
- All birds are free to roam in the barns and are considered “free run”.
- Their barns are thoroughly cleaned between each flock and all BC Chicken farmers participate in Chicken Farmers of Canada’s Animal Care program that includes strong requirements, annual audits, mandatory regulations and enforcement measures.
You can visit their bcchicken.ca to learn more.
I prefer to use whole chickens and make extra for leftovers. The Specialty Asian Chickens' flavour is robust and is sold in the marketplace with their feet and head attached. I prefer to use whole chickens, make extra for leftovers, and make a soothing pot of soup.
Specialty Asian Chickens Differences
What are the differences in the type of chicken breeds sold? And how should I select the type of chicken to use?
Taiwanese Chicken 台灣土雞 (走地雞): Leanest. Great for soup making.
Canada Chicken 加美雞: Good ratio of lean and fat. Suitable for general dishes.
Loong Kong Chicken 龍崗雞: Meatier, fatter, and has more yellow skin (yellow oil) - suitable for baking, air-frying, and roasting.
Silkie Chicken 竹絲雞: This black/purple chicken is known for its health benefits in Traditional Chinese Medicine - immune-boosting and tonifies the meridians. Suitable for making a bowl of nourishing soup.
特產亞洲雞、比如說、台灣土雞 (永達走地雞)、 加美雞、走地龍崗雞、竹絲雞、是品質最佳、口感十足。
How To Prepare The Chicken
For this recipe we used WingTat's Canada Chicken 加美雞 for their consistency in meat to fat ratio...
Clean the chicken and remove inners. Pat dry and rub some salt all over the chicken inside and out. Let air dry for 5 to 10 minutes.
Pro Tip: Rest your bird on a clean 1L glass milk jar or wine bottle.
Cut and section chicken with poultry shears or a heavy knife.
How To Marinate The Chicken
After drying the chicken, marinate the chicken for at least 20 mins with grounded white pepper, light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and a dash of sugar.
When you are ready to steam the chicken, add a few slices of ginger too.
Pro Tip: Do not add the ginger to your chicken too long because it will spoil and turn the meat mushy if left on for too long. Add it just before you are ready to steam it.
How To Steam Chinese Sausage
There are many varieties and flavours of Chinese sausages available on the market. The most common is made with pork sausage 白油腸 or liver sausage 鮮潤腸 made with pork and chicken liver. My preference is to use one of each type of Chinese sausage.
The most common and straightforward way to cook Chinese sausage is to steam it in the rice cooker - add it in together with your uncooked rice.
When you steam the sausage in the rice, the rice absorbs all the robust flavours and fat from the Chinese sausage. It also makes for an easy and convenient side.
For the purpose of this recipe, wash and slice the Chinese sausages diagonally, and set them aside.
I like to make this Steamed Chicken with Chinese Mushrooms and Sausages by steaming it on its own or with rice in a claypot. Either method delivers flavourful juicy, tender, and moist chicken.
If you choose the latter method, first wash and rinse 250g of white jasmine rice. Add the rice and equal amount of water (250ml) into the claypot.
Add sliced dried Chinese mushrooms that has been rehydrated overnight. Read our post on how to prepare dried Chinese Mushrooms.
Cook for about 3 minutes on medium high heat so the water starts to reduce slightly.
Add the Chinese mushrooms and sausages, marinated chicken and a few slices of ginger to the claypot. Steam on 300F for 30 to 35 minutes.
How To Steam The Chicken
How long does it take to steam chicken? It takes about 30 minutes to cook the chicken.
If you choose to steam the chicken without claypot rice, bring water to a boil and place in a pot fitted with a steamer basket over water.
Steam chicken until juices run clear for about 30 minutes depending on the size of the chicken.
Pro Tip: You can use a trivet rack stand to raise the plate.
Alternatively, for convenience I prefer to steam in my steam convection oven for 30 minutes.
將雞一起和臘腸, 冬菇, 潤腸, 蒸30分鐘。
喜歡芫茜(香菜)的人， 比如是我呢， 會加很多很多的!
How To Cook Chicken Claypot Rice
If you choose to cook the chicken in the claypot, set the stovetop to medium high heat.
Cook for about 3 minutes on medium high heat so the water starts to reduce.
Add the Chinese mushrooms and sausages, marinated chicken and a few slices of ginger to the claypot.
Cover the claypot and continue cooking for 10 to 15 minutes. Turn of the heat and let rest for another 15 minutes on the stovetop.
Pro Tip: If you prefer crispy rice, after 10 minutes. Set the temperature to low heat instead of turning it off. Heat each side of the pot for approximately 5 minutes; rotating the claypot each time to the crispiness is evenly distributed - total cooking time 10 minutes.
Remove the chicken from the oven after it is steam cooked. Rest for a few minutes.
Garnish with cilantro or finely chopped green onions.
Drizzle some sweet soy sauce to your rice.
Enjoy and serve hot.
將煲仔每邊燒多5分鐘 - 整個過程大約10分鐘。
之後加上點綴 - 薑絲, 芫茜(香菜), 蔥。
Claypot Rice Soy Sauce
Much of the claypot rice spirit comes from the soy sauce drizzle just before serving as much as it is from the juicy, tender and moist chicken and umami Chinese mushroom and sausages.
Mix together light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar.
Add vegetable oil to a wok on medium-heat heat. Let simmer.
Add in garlic cloves, and green onion and simmer for a few minutes. Stirring frequently to avoid burning.
Add in soy sauce mixture and water.
Boil in low-medium heat for 5 minutes. Remove and let cool.
Pro Tip: water to soy sauce base ratio is 2:1
DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSSPrint
Steamed Chicken with Chinese Mushrooms and Sausages Claypot Rice 臘腸冬菇滑雞煲仔飯
When it comes to comfort home cooking, this Cantonese dish is delicious, juicy, tender and pulls all your childhood heartstrings. This 臘腸冬菇滑雞煲仔飯 Steamed Chicken with Chinese Mushrooms and Sausages Claypot Rice recipe is so easy to make, and your whole family will enjoy it! This is excellent served with plain white jasmine rice. We bet you can’t eat just one bowl!
臘腸冬菇滑雞煲仔飯是我非常受歡迎的一道菜。這個食譜簡單，窩心, 人人都愛吃的家常菜！特別我們用了口感十足的台灣土雞 (走地雞)。所以我想給大家分享一下！希望大家會喜歡！
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 persons 1x
- Category: Main Dishes
- Method: Steam, Stovetop
- Cuisine: Chinese
STEAMED CHICKEN 臘腸冬菇滑雞煲仔飯:
- ½ whole chicken, cut into pieces 半隻雞 (斬成小塊)
- 1 Chinese Pork Sausage thinly sliced 一條臘腸, 斬片
- 1 Chinese Liver Sausage thinly sliced 一條潤腸, 斬片
- 3-4 Chinese Mushrooms, sliced 3-4隻浸了的冬菇，切片
- 1 bunch Cilantro 芫茜 適量 (點綴)
- 3 stalks green scallions 蔥 適量 (點綴)
- 3 tbsp dark soy sauce 生抽 3湯匙
- 2 tbsp light soy sauce 老抽 2湯匙
- 2 tbsp Shaoxing wine 紹興酒 2湯匙
- 1 tsp white pepper 白胡椒粉 1茶匙
- 1 tsp ginger powder 沙薑粉 1茶匙
- 1 tbsp sesame oil 麻油(香油) 1湯匙
- 1 tsp sugar 糖 1茶匙
- dash of salt 鹽 適量
- 2 inch ginger, thinly sliced 薑片 適量
- 3 stalks green scallions 蔥 適量切粒
CLAYPOT RICE SOY SAUCE 煲仔飯豉油材料:
- 3 tbsp dark soy sauce 生抽 3湯匙
- 3 tbsp light soy sauce 老抽 3湯匙
- 1 tbsp oyster sauce 蠔油 1湯匙
- ½ tsp sesame oil 麻油 半茶匙
- 1 tsp sugar 砂糖 1茶匙
- 12 tbsp water 清水 12湯匙
- 1 tbsp cooking oil 生油 1湯匙
- 3 stalks green scallions 蔥 適量切粒
- 5 cloves garlic 蒜頭 5粒
- Clean the chicken and remove inners.
- Pat dry and rub some salt all over the chicken inside and out. Let air dry for 5 to 10 minutes.
- Marinate the chicken for at least 20 mins with grounded white pepper, ginger powder, light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and a dash of sugar.
- While the chicken is marinating, wash and slice the Chinese sausages diagonally, and set them aside. [Skip to Step 8 if you are not using the claypot method.]
- Wash and rinse 250g of white jasmine rice. Add the rice and an equal amount of water (250ml) into the claypot.
- Add sliced dried Chinese mushrooms that have been rehydrated overnight. Read our post on how to prepare dried Chinese Mushrooms.
- Cook for about 3 minutes on medium-high heat, so the water starts to reduce slightly.
- Add the Chinese mushrooms and sausages, marinated chicken and a few slices of ginger to the claypot—steam on 300F for 30 to 35 minutes.
Claypot Rice Soy Sauce:
- Mix together light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar.
- Add vegetable oil to a wok on medium-heat heat. Let simmer.
- Add in garlic cloves, and green onion and simmer for a few minutes. Stirring frequently to avoid burning.
- Add in soy sauce mixture and water.
- Boil in low-medium heat for 5 minutes. Remove and let cool.
- 抹點香油在雞皮上，放涼後斬成小塊。加入醃料, 匀腌制备用。醃至少20分鐘。
- 20分鐘後，將全隻雞蒸30分鐘。將臘腸冲洗干净, 浸五分鐘後去衣，斬成小塊。
- 清洗白米，加水, 放進煲仔裡用中火煮。
- 先將冬菇斬片, 放進米內，煮三分鐘便滾了。
- 將雞一起和臘腸, 冬菇, 潤腸, 蒸30分鐘。
- 30分鐘後, 加上芫茜。
- 喜歡芫茜(香菜)的人， 比如是我呢， 會加很多很多的!清洗白米，注入熱水拌勻，蓋上鍋蓋開大火煮5分鐘。
- 先將冬菇斬片, 放進米內, 煮3分鐘便滾了。
- 將煲仔每邊燒多5分鐘 – 整個過程大約10分鐘。
- 之後加上點綴 – 薑絲, 芫茜(香菜), 蔥。
- 加入豉油材料, 用小火煮滾後待涼備用.
- You can use a trivet rack stand to raise the plate.
- Use poultry shears to help clean cut with poultry bones.
- Alternatively, for convenience, I prefer to steam in my steam convection oven for 30 minutes.
- Remove the chicken from the oven after it is steam cooked. Rest for a few minutes. Garnish with cilantro and serve hot.
- If you prefer crispy rice, after 10 minutes. Set the temperature to low heat instead of turning it off. Heat each side of the pot for approximately 5 minutes; rotating the claypot each time to the crispiness is evenly distributed – total cooking time 20 minutes.
- Claypot Soy Sauce: do not cook soy sauce with high heat as this will burn and turn it acidic.
- Serving Size: 1 claypot
- Calories: 243
- Sugar: 4.3 g
- Sodium: 2597.2 mg
- Fat: 10.4 g
- Carbohydrates: 10.6 g
- Protein: 26.5 g
- Cholesterol: 73 mg
Keywords: Chicken, Chinese Chicken, Specialty Asian Chicken Breeds, Taiwanese Chicken, Loong Kong Chicken, Canada Chicken, BC Chicken Board, Steam, Claypot, Silkie Chicken, 臘腸, 冬菇, 滑雞煲仔飯, 煲仔飯, dinner ideas, healthy chinese recipes, 永達, 台灣土雞, 走地雞, 加美雞, 走地龍崗雞
PIN THE ABOVE IMAGE TO YOUR CHINESE FOOD RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!
MORE CHINESE RECIPES:
HOKKAIGAI ARCTIC SURG CLAMS with GINGER & SCALLIONS Cold Appetizer 薑蔥北極貝冷盤 with a Spicy Soy Dipping Sauce 辣椒豉油
INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜
NOURISHING SQUAB SOUP 桂圆枸杞蓮子淮山炖乳鸽汤
RED BEAN SOUP INSTANT POT 蓮子百合紅豆沙
BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩
FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯
STIRE FRY OKRA with BLACK FUNGUS 秋葵炒雲耳
BLACK MOSS BLACK EYE PEAS SOUP 髮菜眉豆花生排骨湯
DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE | 川貝燉雪梨
This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.
Remove Ad-Block to view shopping guide!
Amy Liu Dong says
Such a good and tasty dish to make for tonight's dinner.
I am pretty sure my family will love this!
I'm sure everyone will eat everything! It is a hit in our family!
Giangi Townsend says
Great and super delicious recipe, thank you for sharing
Andréa Janssen says
Looks very delicious. Thank you for sharing this recipe.
Enjoy this juicy recipe!
Love a good traditional dish! Thanks for the recipe!
Enjoy this cozy comfort recipe!
Such a tasty, simple dish!
Simple and flavourful!
This looks delicious. I will have to wait to make it until I get to the local Asian food market for the sausage. I know hubby is going to love this!
What did your hubby think? I bet her enjoyed it!
Gina Abernathy says
A nice dish that is certainly full of comfort food.
Enjoy this with a big bowl of rice!
This recipe is great for an easy weeknight dinner! The whole family is already requesting I make it again!
I make it at least 3 times a week! I can't get enough of it
We all love Chinese food but are always scared to put effort. I tried this recipe without a clay pot and it turned out so well. Thanks for sharing!
Chinese cooking is a lot easier than you think! So glad you were able to nail it!
I always love your recipes because I learn something new and get to make something delicious. Thanks for the chicken lessons!
You're the sweetest Emily! Enjoy this yummy chicken claypot!
This post was so informative! Cooked the perfect chicken yumm
When my kids ask for more, and they did, I know I have a perfect recipe to keep. Thanks!
Gina Abernathy says
Chicken, sausage and mushrooms are the perfect ingredients for this dish. YUM!
yum! love how it's bilingual too. have been playing around with the idea of doing that for my recipes too but been to lazy to!
Cindy Mom the Lunch Lady says
I would love to be a guest at your dinner table! This looks and sounds fabulous.
that was quick to make and left overs are also perfect to enjoy the next day.
I haven't made a recipe like this before and it was delightful. Well worth all of the steps and very very tasty!
This is such a delicious recipe!
This is so delicious! Thank you for sharing!
I would love to try this recipe!:) Thanks!:)
enjoy this flavourful recipe!
Superb recipe, we made this dish over the weekend for a family meal; it was delicious 🙂
thanks Luke! have a great weekend!
Yum, this was so delicious and full of flavour
This recipe looks so delicious! Can't wait to try it!
Thanks Jeri! enjoy this classic
I can’t wait to try this! Looks so good
can't wait to hear how it turns out!
Can't wait to try this clay pot rice!
it's such a comforting dish!
Stine Mari says
That marinade is seriously mouthwatering! So good!
thanks for your kind feedback!
This sounds so delicious and full of flavour!
All the essence is captured in the rice!
Mihaela | https://theworldisanoyster.com/ says
Delicious! Can't wait to make it!
Can't wait to see how it turns out!
What an informative post and an amazing recipe!
thanks for your suppport Pam!
Kayla DiMaggio says
Yum! This clay pot rice was so delicious! I loved how easy it was!
Yay!! be sure to enjoy the crispy rice bottom!
Thank you for this recipe. My family loved it and I made a vegan version of this dish.
awesome! can't wait to see the veganized version!
so much great information here...and the chicken and rice came out moist and delicious.
thanks for your support!
Thanks for all the useful tips. Hubby adored the entire dish, especially the rice.
This was the perfect lunch!
LOVE this clay pot rice! It's SO flavourful!
Another great recipe!
I love this recipe! Asian comfort food at it's best
This recipe looks and sounds amazing! I can't wait to try it!
Learning another chinese recipe, your claypot rice is so good!
Oh this does look so delicious!
Terri Gilson says
Wow ! I learned so much in this post, from the different types of chicken (which I never knew) to how to steam chicken, mushroom and sausage. Can't wait to make this!
I hope you get to try some of the Asian chickens and let me know what you think compared to the typical run of the mill supermarket ones.
Bernice Hill says
You have included so much great information here. I didn't know that there were so many chicken breeds available locally. Very interesting info on which breed to use in which dish. The Clay Pot chicken looks great too, I bet it is amazing.
Each type tastes a little different too!! much different then the typical ones you find in western supermarkets.
This is such an informative post. Had no idea that there were so many variations of chicken. I love that you also listed different ways to cook chicken. Thanks for sharing.
Hope you get to try some of these Asian chickens sometime Amy!
Stine Mari says
This is such a cozy dish! Will definitely make again.
we make it all the time too!
Joss D. says
I didn't know of the different types of specialty Asian chickens, very helpful. This dish is absolute comfort food to me.
OMG yes, this is super comfortfood and the rice soaks up all the yummy juices and sauces!