Chicken with Chinese Sausages - Instant Pot + Stove-top
This Chicken with Chinese Sausages is a classic Filipino one-pot meal that can be cooked in a stove-top steamer or in the Instant Pot multicooker. The chicken and vegetables are flavored with ginger, soy sauce, rice wine and seasonings. The smokey-sweet Chinese sausages or lap cheong add an interesting dimension to this wholesome entree. This dish was inspired by my late aunt Luz Besa-Ilagan. A recipe was contributed by Amy Besa to The Filipino Family Cookbook by Angelo Comsti.*I shared 2 alternative ways to cook this: On the stove-top or in the Instant Pot. Cooking time below is for the stove-top steamer. In the Instant Pot, this cooks in 30 minutes.
Servings: 4 people
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
- 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
To cook in the steamer on the stove-top:
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.
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.
Serving: 1g | Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Iron: 1mg