---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM
  Categories: Chinese, Chicken
       Yield: 2 servings
  
       1 lg Chicken breast
       8    Dried Nami black mushrooms
       2    Green onions
       8    Water chestnuts
       1    Chinese sausage (opt)
 
 -------------------------MARINADE-------------------------
       2 tb Dry sherry
       1 tb Cornstarch
       2 sl Ginger root, minced
       1 ts Sesame oil
       2 tb Thin soy sauce
       2    Cloves garlic, minced
     1/2 ts Sugar
  
   Steaming maximizes nutrition and minimizes last minute
   preparation.
   
   Preparation:  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 & 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 & 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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