Steamed Breast of Chicken with Black Mushroom

Name: Steamed Breast of Chicken with Black Mushroom
Total time: P1H10M
Yield: 2
Cuisine: Chinese
Ingredients: chicken breasts; mushrooms, black trumpet; scallions, spring or green onions; water chestnuts; sausage, chinese; sherry; cornstarch; ginger root; sesame oil; soy sauce, tamari; garlic; sugar

Yield

2 servings

Prep

30 min

Cook

40 min

Ready

70 min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	large	chicken breasts	*
8	each	mushrooms, black trumpet nami, dried	*
2	each	scallions, spring or green onions
8	each	water chestnuts	*
1	each	Chinese sausage optional	*
Marinade
2	tablespoons	sherry dry
1	tablespoon	cornstarch
2	Slices	ginger root minced	*
1	teaspoon	sesame oil
2	tablespoons	soy sauce, tamari thin
2	cloves	garlic minced
½	teaspoon	sugar

Ingredients

Amount	Measure	Ingredient	Features
1	large	chicken breasts	*
8	each	mushrooms, black trumpet nami, dried	*
2	each	scallions, spring or green onions
8	each	water chestnuts	*
1	each	Chinese sausage optional	*

Marinade
3E+1	ml	sherry dry
15	ml	cornstarch
2	Slices	ginger root minced	*
5	ml	sesame oil
3E+1	ml	soy sauce, tamari thin
2	cloves	garlic minced
2.5	ml	sugar

Directions

Preparation: Soak dried mushrooms in hot water for ½ hour or until soft.

Remove stems; thinly slice caps.

Debone chicken; slice into ½ 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" 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.