Chicken with Chinese Sausages – Instant Pot + Stove-top
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The weekend rains dampened our plans to grill outdoors. So, I cooked Chicken with Chinese Sausages in the Instant Pot instead. The steamed chicken was as succulent and tender as I remembered it to be. And in the Instant Pot, I didn’t have to heat up the kitchen on a humid summer day. This was from a Filipino family recipe of a late aunt. I had watched my aunt make this in her kitchen years ago, when we lived in the Philippines. I didn’t take notes then, as my aunt cooked, but I remember the savory aroma from the sweet Chinese sausages distinctly.
Family recipes are the best. They defy the test of time. They transcend all ages and geographical locations. You don’t need to download an app to get a recipe. You only need to remember the flavor with your senses, and the sublime feeling you got at the first bite. When I opened the lid, the whiff of the robust Chinese sausages, and the steam of the ginger-seasoned chicken, brought back recollections of family dinners.
I shared two alternative ways to cook this: On the stove-top steamer or in the Instant Pot multicooker. The list of ingredients below is enough for a large-sized, two-tiered steamer on the stove. But for the Instant Pot, a lesser amount of chicken and vegetables is needed – I own a 6-quart model, which has a smaller capacity.
No matter how you choose to make this Chicken with Chinese Sausages and vegetables, I assure you it’s sheer comfort food, exactly what we all need these days. The feeling of contentment from every bite is unrivaled.
Chicken with Chinese Sausages - Instant Pot + Stove-top
Equipment
- Large 2-tiered Steamer (for stove-top cooking) - stainless steel, about 4.5 quarts (or 12 inches in diameter)
- Instant Pot multicooker - 6 quarts or 8 quarts.; And a round, 7-inch cake pan to fit inside
Ingredients
- 1 whole medium-sized Napa cabbage, bottom trimmed, whole leaves washed
- 2 to 3 pounds chicken cuts, bone-in, about 4 to 5 pieces
- 2 whole (3.3 g. each) Chinese sausages or lap cheong, sliced Tsorizong Macau in the Philippines
- 1 large potato, peeled, quartered
- 1 whole medium-sized carrot, peeled, sliced
- 1 cup sliced green beans, 2-inch length pieces
- 2 cloves garlic, minced
- 1 whole onion, sliced
- 1 knob (1-inch piece) fresh ginger, peeled, sliced into thin sticks
- 2 stalks scallions, divided, use chopped whites for cooking; chopped greens for garnish
- ½ cup chicken broth
- 2 Tablespoons soy sauce
- 1 Tablespoon Shao xing rice wine
- ⅛ teaspoon sesame oil
- pinch of salt
- ½ teaspoon ground black pepper
- steamed rice for serving
Instructions
To cook in the steamer on the stove-top:
- Fill the bottom pot of the 2-layered steamer with water, about 3/4 full. Cover and boil water at high heat.
- Line the Napa cabbage leaves around a heatproof dish that fits the inside of the top layer of the steamer, (Note: Use a round cake pan or a glass pie plate that fits inside steamer).Place the chicken pieces on the center of the plate. Add sausage slices around the chicken.Arrange the potatoes, carrots and green beans around the meat.Scatter the garlic, onions, scallion whites, and ginger all over.
- In a small bowl, combine the broth, soy sauce, rice wine, and sesame oil. Pour this liquid all over the meat and vegetables. Season with salt and pepper. Place this assembled plate inside the top layer of the steamer.As the water in the steamer starts to boil, place, place the second layer containing the chicken and vegetables. Cover and steam on high for 1 hour. The chicken should be completely cooked with no pink parts.Arrange the chicken, sausages and vegetables on a serving platter. Pour the broth drippings over the entree. Garnish with scallion greens. Serve warm with rice.
To cook in the Instant Pot:
- Place the trivet (that comes with the Instant Pot) in the inside pot. Fill the inside pot with about 3 to 4 cups water.Use a silicone or metal cake pan (around 7-inches diameter) that fits inside the Inside Pot. The water should reach the sides of the pan. Line the pan with Napa cabbage leaves. Adjust the amount of the chicken, sausages and vegetables to fit in the pan. Combine the liquid seasonings and pour over the ingredients on the pan. Scatter the garlic, onions, scallion whites and ginger all over. Season with salt and pepper. Place the pan on top of the trivet.Close and lock the lid. Set the valve to Sealing.Click Manual/High Pressure + Poultry. Set cooking time to 30 minutes.When timer beeps, do a Quick Release.Unlock and remove the cover carefully. Click Cancel to turn off. Unplug.Arrange the chicken, sausages and vegetables on a serving platter. Pour the liquid drippings over the dish. Garnish with scallion greens. Serve warm with rice.
Instant Pot Notes:
- It takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking begins. For other brands, check the product manual.Quick Release: This is when you release the pressure instantly. Press Cancel and turn the Steam release handle on the lid to a Venting position (facing you). Wait for the steam to stop hissing before unlocking and opening lid.Safety: Use accessories recommended for the Instant Pot, like silicone or metal. Do not use glassware. Read the manual for more information.
Cook's comments:
- I substitute cooked ham slices if I don't have Chinese sausages. The salty ham complements the simplicity of the chicken flavor.Chinese sausages are known as ‘Tsorizong Macau’ in the Philippines. They are also called ‘lap cheong’. These contain pork, lard and seasonings for a sweet, smoky, robust flavor. Some sausage varieties have chilies and add strong spicy taste to the recipe. I chose a regular, sweet variety that contains Chinese rice wine. These are packaged in plastic bags, already pre-cooked and can be found in Asian markets by the frozen meat section.
Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
One Comment