Cantonese Steamed Chicken with scallions, ginger and shitake mushrooms comes together fast and it tastes incredible!
1 lb boneless, skinless chicken breast
5 dried Shitake mushrooms rehydrated and then thinly sliced
1 Chinese dried sausage or about 12 slices turkey pepperoni
4 scallions, sliced on the diagonal in 2 inch pieces
1 2 ½ inch thick piece of ginger, peeled and thinly sliced
1 ½ T cornstarch
½ T sugar
½ T soy sauce
1 T oyster sauce
½ t sesame oil
Good Pinch of white pepper
1 T dry sherry
1 T peanut oil
Remove any fat and gristle from chicken. Slice on diagonal into I inch pieces. ( Freeze the chicken for about 15 minutes and then slice it. Your job will be easier.) Set aside.
Combine mushrooms, sausage, scallions, and ginger.
Combine cornstarch and ½ T cold water, stirring well to dissolve cornstarch. Stir in remaining ingredients except peanut oil. Toss chicken with liquid ingredients and then add peanut oil. Toss well. Toss in the veggie and sausage
mixture and 3 T cold water.
Spread mixture on a china plate (I use a regular dinner plate) that fits in your wok. Put water in wok and set steamer inside. Bring to a boil. Place plate on rack and cover. Steam for 12 minutes or until just done.
Serve with white rice.
Keywords: Cantonese steamed chicken, Cantonese chicken, Cantonese chicken with mushrooms, Cantonese steamed chicken recipe