Ingredients Jump to Instructions ↓

  1. 1 large chicken breast

  2. 8 dried nami black mushrooms

  3. 2 green onions

  4. 8 water chestnuts

  5. 1 Chinese sausage -- (opt) --marinade--

  6. 2 tablespoons dry sherry

  7. 1 tablespoon cornstarch

  8. 2 slices ginger root/minced

  9. 1 teaspoon sesame oil

  10. 2 tablespoons thin soy sauce

  11. 2 cloves garlic -- minced

  12. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

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


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