Steamed Chicken With Sausage And Mushrooms

• 2 lbs boneless chicken breasts (about 3 breasts)
• 4 teaspoons shoyu (soy sauce)
• 1 tablespoon cornstarch
• 2 teaspoons sherry wine
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• lemon pepper, to taste
• 2 garlic cloves, crushed
• 1/2 teaspoon ginger juice
• 4 shiitake mushrooms
• 4 Chinese sausage, thinly sliced (lup cheong)

1. Cut chicken into 1-inch pieces.
2. In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
3. Remove stems from mushrooms; slice caps.
4. Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
5. In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
6. Serve hot.

chicken breasts, shoyu, cornstarch, sherry wine, sugar, kosher salt, lemon pepper, garlic, ginger juice, shiitake mushrooms, chinese sausage

Taken from www.food.com/recipe/steamed-chicken-with-sausage-and-mushrooms-214984 (may not work)