Steamed Chicken With Lup Cheong and Mushrooms

Ingredients

• 2 lbs boneless chicken breasts (about 3 breasts)
• 4 teaspoons shoyu (soy sauce)
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 teaspoon sherry wine
• 1 1/2 garlic cloves, crushed
• 1/2 teaspoon ginger juice
• 4 dried mushrooms, soaked
• 4 Chinese sausage, thinly sliced (lup cheong)

Directions

1. 1

   Cut chicken into 1-2 inch pieces.

2. 2

   In a large bowl, mix shoyu with sugar, salt, cornstarch, sherry, garlic, and ginger juice, and marinate chicken pieces in mixture for 15 minutes.

3. 3

   Remove stems from mushrooms; slice caps.

4. 4

   Stir mushrooms and lup cheong in with chicken; put mixture in a 9-inch glass pie plate.

5. 5

   Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on HIGH for 13-16 minutes.

6. 6

   Serve hot.