Name: Steamed Breast of Chicken with Black Mushroom
Ingredients: 1 lg Chicken breast; 8 Dried Nami black mushrooms; 2 Green onions; 8 Water chestnuts; 1 Chinese sausage (opt); 2 tb Dry sherry; 1 tb Cornstarch; 2 sl Ginger root, minced; 1 ts Sesame oil; 2 tb Thin soy sauce; 2 Cloves garlic, minced; 1/2 ts Sugar

If we are focused on rule keeping, if we are focused on earning God's acceptance through our efforts, if we are focused on trying to meet the convictions and standards of others, God becomes a gloomy killjoy and the vibrant relationship we desire with Him becomes dull, distant and difficult to bear. As we spin the plates of legalism, our Christian walk increasingly becomes a burden with the continual addition of another plate. And to keep the plates spinning, we'll focus more on the plates, our legalistic rulebook, than our intimate and exciting and joyful walk with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	2	Servings

INGREDIENTS

1	lg	Chicken breast
8		Dried Nami black mushrooms
2		Green onions
8		Water chestnuts
1		Chinese sausage (opt)
2	tb	Dry sherry
1	tb	Cornstarch
2	sl	Ginger root, minced
1	ts	Sesame oil
2	tb	Thin soy sauce
2		Cloves garlic, minced
1/2	ts	Sugar

INSTRUCTIONS

MARINADE
Steaming maximizes nutrition and minimizes last minute preparation.
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 & 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:  Mix sliced mushrooms & 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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