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Steamed Breast Of Chicken with Black Mushroom Recipe

Steamed Breast Of Chicken with Black Mushroom recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Steamed Breast Of Chicken with Black Mushroom recipe  PDF


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
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 and amp 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: Mi sliced mushrooms and amp 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.

Steamed Breast Of Chicken with Black Mushroom recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
417 people have voted
Last Reviewed on 2019-07-21



Sunday, Jul 21 2019 Download & Print Steamed Breast Of Chicken with Black Mushroom recipe  PDF   Duck recipes RSS   Thumsb up

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