Ingredients

1 large chicken breast
8 dried nami black mushrooms
2 green onions
8 water chestnuts
1 chinese sausage (optional)
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

Cooking Instructions

Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Bone chicken; slice into 1/2-inch 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-inch sections. Cut sausage on bias into 1/8-inch 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)