Steamed Breast Of Chicken with Black Mushroom
Posted by Firehouse Chef on November 6, 2009 · 1 Comment
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Steamed Breast Of Chicken with Black Mushroom - This rustic, rich flavored, steamed chicken comes with a recipe for its very own marinade. Black mushrooms and chicken breast are marinated in a mixture of ginger, garlic and soy sauce, before being steamed. If you like, you can even add sausage as well.
Prep Time: 30 mins |
Ingredients to make Steamed Breast Of Chicken with Black Mushroom
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 Slices ginger root/minced
1 ts Sesame oil
2 tb Thin soy sauce
2 Cloves garlic, minced
1/2 ts Sugar
Directions to make Steamed Breast Of Chicken with Black Mushroom
Step 1: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.
Step 2: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.
Step 3: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.
Image Source: bingbing
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