Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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