Steamed Chicken With Mushrooms

• 12 ounces chicken, chopped into bite sixe pieces
• 12 teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon rice wine or 1 teaspoon sherry wine
• 2 teaspoons cornstarch
• 4 -6 dried Chinese mushrooms or 4 -6 shiitake mushrooms, soaked in warm water
• 1 tablespoon finely shredded fresh ginger
• 2 garlic cloves, chopped
• salt and pepper
• 3 drops sesame oil
• cilantro leaf, to garnish

1. 1.
2. Place the chopped chicken pieces into a bowl.
3. Add sugar, soy sauce, wine or sherry, garlic and cornstarch to the chicken, toss to coat, and leave to marinate 25-30 minutes.
4. 2.
5. Drain the mushrooms and dry on absorbent paper towels.
6. Slice the mushrooms into thin shredds, discarding the hard stem.
7. 3 Places the chicken pieces on a heat-proof dish that will fit inside a bamboo steamer.
8. Arrange the mushroom slices and ginger shreds on top of the chicken and sprinkle with salt, pepper and sesame oil.
9. 4.
10. Place the dish on the rack inside a hote steamer or on a rack in the wok filled with hot water and steam over a high heat for 20 minutes.
11. 5.
12. Serve hot, garnished with fresh cilantro leaves.

chicken, sugar, soy sauce, rice wine, cornstarch, dried chinese mushrooms, fresh ginger, garlic, salt, sesame oil, cilantro leaf

Taken from www.food.com/recipe/steamed-chicken-with-mushrooms-429699 (may not work)