Steamed Chicken with Lup Cheong & Mushrooms


2 drumsticks

Total time
40 mins (Prep: 15 mins. Cook: 25 mins.)

1 stick lup cheong or Chinese wax sausage (chopped)
1 mushroom (sliced)
1 knob ginger (sliced)

For marinade:
1/2 tbsp oyster sauce, dash of wine, 1/2 tsp ginger sauce,  1/2 tsp sugar, 1/2 tsp pepper, 1 tsp olive or sesame oil

1. Rinse drumsticks. Make marinade and coat onto chicken.
2. Chop the lup cheong, mushroom and ginger. Place on chicken.
3. Boil water in pot. When water is boiled, pop chicken into pot and steam for 25 mins.

Use a pot with enough height clearance and ensure the lid is well clear of the contents. I used a pot that was too shallow so the lid rested on the chicken, causing droplets to flow from the lid down onto the meat like a rain shower. At least the meat was cooked through despite half of it popping out of the tiny pot. Yup, things were as messy as they sound, but at least Bear seemed to enjoy his dinner.


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