Steamed Chinese Wax Sausage Chicken

Ingredients:
500g Boneless Chicken Thigh (Cut into pieces)
2 Chinese Wax Sausages 腊肠 (Remove skin, cut into sections)
1 Teaspoon Minced Bentong Ginger
½ Teaspoon Sugar
½ Teaspoon D'Palate Chicken Powder
1 Teaspoon Light Soya Sauce
½ Teaspoon Dark Soya Sauce
1 Teaspoon Oyster Sauce
1 Tablespoon Chinese Cooking Wine 绍兴酒

Method:
1. Mix all ingredients in a bowl, leave to marinade in fridge for an hour.
2. Steam over medium high heat for 20minutes until cooked.

I cook this in the steamer tray in my rice cooker so that it cooks with the rice at the same time. It saves me the hassle of having to take out another pot to steam and wash. I remember fondly of the Chinese wax sausage as a nostalgia food that my grandfather used to cook for us a lot when we were kids as it can be kept in the freezer for months and defrosted really quickly. I minced the ginger so that the children cannot pick out the ginger and using Bentong ginger which is less spicy than old yellow ginger and more aromatic than young yellow ginger.