---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STEAMED CHICKEN WITH CHINESE VEGETABLES
  Categories: Chinese, Chicken
       Yield: 2 servings
  
       5 tb Dry sherry
       2 tb Light soy sauce
       1    Whole chicken breast, boned
            -and skinned
     1/2 lb Fresh mushrooms
       4 oz Canned sliced water
            -chestnuts, drained
     1/4 lb Fresh snow peas, strings
            -removed
       1 c  Water
       2 tb Oyster sauce
       1 tb Cornstarch
   1 1/2 ts Oriental sesame oil
            Freshly cooked rice
  
   Cut the chicken into 1/2-inch 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
  
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