Steamed Chicken Pillows

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon rice wine
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 (about 2 ounces) Chinese sausage
• 8 dried black mushrooms, soaked, stemmed, and sliced
• 1 ounce enoki mushrooms
• 1/2 cup julienned carrot
• 1/3 cup chicken broth
• 3 tablespoons rice wine
• 2 tablespoons regular soy sauce
• 1 teaspoon chili garlic sauce
• 2 teaspoons cornstarch dissolved in 1 tablespoon water

1. Cut chicken into 12 (3 inch x 6 inch) thin slices.
2. Combine chicken and marinade ingredients in a bowl; stir to coat.
3. Let stand for 10 minutes.
4. Diagonally cut Chinese sausage into thin slices; cut each slice into matchstick pieces; set aside.
5. Place a few pieces of Chinese sausage, black and enoki mushrooms, and carrot, on the short edge of each chicken slice.
6. Roll the chicken around the filling and secure with a toothpick.
7. Place the chicken pillows on a heatproof dish.
8. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.
9. Place the dish on the rack; cover and steam until the chicken is done, about 10 to 15 minutes.
10. Remove the dish from the wok; carefully pour off the cooking juices.
11. Combine sauce ingredients in a saucepan; bring to a boil over medium heat.
12. Add cornstarch solution; cook until sauce thickens.
13. Pour sauce over chicken rolls.
14. Serve.

chicken breasts, rice wine, cornstarch, salt, chinese sausage, black mushrooms, enoki mushrooms, carrot, chicken broth, rice wine, regular soy sauce, garlic sauce, cornstarch

Taken from www.foodandwine.com/recipes/steamed-chicken-pillows (may not work)