A recipe for Steamed Breast Of Chicken with Black Mushroom. Follow the simple recipe instructions for Steamed Breast Of Chicken with Black Mushroom shared by other home cooking experts.
Ingredients
1 lg. Chicken breast8 Dried Nami black mushrooms
2 Green onions
8 Water chestnuts
1 Chinese sausage (opt)
MARINADE: 2 Tbs. Dry sherry
1 Tbs. Cornstarch
2 Slices ginger root/minced
1 Tsp. Sesame oil
2 Tbs. Thin soy sauce
2 Cloves garlic, minced
1/2 Tsp. Sugar
Directions
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 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. Steaming: 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 servingadd 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.
