STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM

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Ingredients

1 large Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)
-----MARINADE-----
2 tablespoons Dry sherry
1 tablespoon Cornstarch
2 Slices ginger root/minced
1 teaspoon Sesame oil
2 tablespoons Thin soy sauce
2 Cloves garlic -- minced
1/2 teaspoon Sugar

Procedures

Preparation: Soak dried mushrooms in hot water for 1/2 hour or until
soft.
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,
quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade
ingredients to chicken; marinate for at least 30 minutes. Slice water
chestnuts in thin circles. Cut green onions on bias into 1" sections.

There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage
available in Chinese markets: duck liver & sweet pork meat. Either will do
for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not
used with sausage.

Steaming: Mix sliced mushrooms & water chestnuts with chicken. If
desired, add sausage. Steam for 20 minutes. If using deep bowl, stir
chicken after 10 minutes to make certain bottom pieces get cooked. Just
before serving, add green onions. Serve immediately, since cornstarch will
become gummy if dish is allowed to cool.

HINT: If using metal steamer, stretch dish towel under steamer cover, to
prevent build-up of condensed steam in dish.

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<h1>STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM</h1>
 Ingredients :
 1 large Chicken breast 
 8 Dried Nami black mushrooms 
 2 Green onions 
 8 Water chestnuts 
 1 Chinese sausage (opt) 
 -----MARINADE----- 
 2 tablespoons Dry sherry 
 1 tablespoon Cornstarch 
 2 Slices ginger root/minced 
 1 teaspoon Sesame oil 
 2 tablespoons Thin soy sauce 
 2 Cloves garlic -- minced 
 1/2 teaspoon Sugar <hr hieght="1">
 Procudures
 Preparation: Soak dried mushrooms in hot water for 1/2 hour or until 
soft. 
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, 
quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade 
ingredients to chicken; marinate for at least 30 minutes. Slice water 
chestnuts in thin circles. Cut green onions on bias into 1" sections. 
 
 There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage 
available in Chinese markets: duck liver & sweet pork meat. Either will do 
for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not 
used with sausage. 
 
 Steaming: Mix sliced mushrooms & water chestnuts with chicken. If 
desired, add sausage. Steam for 20 minutes. If using deep bowl, stir 
chicken after 10 minutes to make certain bottom pieces get cooked. Just 
before serving, add green onions. Serve immediately, since cornstarch will 
become gummy if dish is allowed to cool. 
 
 HINT: If using metal steamer, stretch dish towel under steamer cover, to 
prevent build-up of condensed steam in dish. 
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