Steamed Breast Of Chicken With Black Mushroom

---------- Recipe via Meal-Master (tm) v8.02

Title: STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
Categories: Chinese, Chicken
Yield: 2 servings

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

-------------------------MARINADE-------------------------
2 tb Dry sherry
1 tb Cornstarch
2 sl Ginger root, minced
1 ts Sesame oil
2 tb Thin soy sauce
2 Cloves garlic, minced
1/2 ts Sugar

Steaming maximizes nutrition and minimizes last minute
preparation.

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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