Recipe - Steamed Breast Of Chicken With Black Mushroom

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 sl Ginger root, minced
1 teaspoon Sesame oil
2 tablespoon Thin soy sauce
2 Cloves garlic, minced
One half teaspoon Sugar

Steaming maximizes nutrition and minimizes last minute preparation.

Preparation: Soak dried mushrooms in hot water for One half hour or until soft.
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,
quartersize coins; place pieces in shallow, heatproof 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 "Cantonesestyle" Chinese semidried 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 cut or sliced up 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 buildup of condensed steam in dish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini