Title: Steamed breast of chicken with black mushroom
 Categories: Chinese, Poultry
      Yield: 2 Servings
 
      1 lg Chicken breast
      8    Dried Nami black mushrooms
      2    Green onions
      8    Water chestnuts
      1    Chinese sausage (opt)

MMMMM--------------------------MARINADE-------------------------------
      2 tb Dry sherry
      1 tb Cornstarch
      2    Slices ginger root/minced
      1 ts Sesame oil
      2 tb Thin soy sauce
      2    Cloves garlic, minced
    1/2 ts Sugar
 
  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.