Steamed Breast of Chicken with Black Mushroom – Asian Food Recipes

Recipe ingredients and directions:

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.

Category: Asian Recipes