Recipe - Steamed Chicken With Chinese Vegetables

5 tablespoon Dry sherry
2 tablespoon Light soy sauce
1 Whole chicken breast, boned
and skinned
One half pound Fresh mushrooms
4 ounce Canned cut or sliced up water
chestnuts, drained
One fourth pound Fresh snow peas, strings
removed
1 cup Water
2 tablespoon Oyster sauce
1 tablespoon Cornstarch
1 One half teaspoon Oriental sesame oil
Freshly cooked rice

Cut the chicken into 1/2inch cubes. Combine 3 tablespoons sherry and 1
tablespoon soy sauce in medium bowl. Add chicken and marinate for 1 hour or
overnight. Pour enough water into wok to come just below steaming rack.
Bring to a boil. Place chicken on one side of shallow baking dish. Arrange
mushrooms alongside chicken and water chestnuts alongside mushrooms. Set
dish on rack in wok; cover and steam until chicken and vegetables are
tender, about 20 minutes. Place snow peas over vegetables in dish; steam
until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining
sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame
oil in medium saucepan over medium heat. Cook and stir until thickened,
about 5 minutes. Serve chicken and vegetables over rice. Pass sauce
separately.

Bon Appetit LIGHT AND EASY SPECIAL

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