Ingredients
- 8 nami black mushrooms (dried)
- 8 water chestnuts
- 2 green onions
- 2 garlic (cloves)
- 1 chicken breast
- 1 chinese sausage
- 30 ml dry sherry
- 30 ml soy sauce (thin)
- 8 gr cornstarch
- 5 ml sesame oil
- 2 gr sugar
- 2 slices ginger root
Preparation
Soak dried mushrooms in hot water for half hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1 cm 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 3 cm 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 0 cm 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.
