Steamed Chicken with Mushrooms

China

submitted by Ashley Huffman '06

11 oz boneless chicken breasts
1 teaspoon salt
1/2 teaspoon sugar
1 Tablespoons Shaoxing rice wine
1 teaspoon cornstarch
1 Tablespoon shredded ginger
3-4 dried Chinese mushrooms
a pinch of peppercorns
1 teaspoon roasted sesame oil

Cut the chicken into bite-size pieces. Combine with salt, sugar, rice wine and corn starch.

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out excess water. Discard the stems and shred the caps.

Grease a shallow flameproof dish and place the chicken pieces on the plate with the mushrooms, ginger, peppercorns and sesame oil on top. Put the plate in a steamer. Steam over simmering water for 20 minutes.

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