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Print this Recipe    Chicken Garlic

Steamed Breast of Chicken with Black Mushroom
Yield: 2 servings

1 chicken breast
8 dried Nami black mushrooms
2 green onions
8 water chestnuts
1 Chinese sausage (opt)

2 Tbsp dry sherry
1 Tbsp cornstarch
2 slices ginger root/minced
1 tsp sesame oil
2 Tbsp thin soy sauce
2 cloves garlic, minced
1/2 tsp sugar

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.

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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