Frank's Recipes! Steamed Breast of Chicken with Black Mushrooms

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Steamed Breast of Chicken with Black Mushrooms

1 lg Chicken breast
8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)

MARINADE
2 tablespoon Dry sherry
1 tablespoon Cornstarch
2 Slices ginger root/minced
1 tsp Sesame oil
2 tablespoon Thin soy sauce
2 Cloves garlic, minced
1/2 tsp Sugar

Yield: 2 servings

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 inch 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 inch sections.

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

Steaming:
Mix sliced mushrooms and 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.

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