Steamed Chicken with Lup Cheong

• 7 each mushrooms, black trumpet chinese, dried
• 1 1/2 teaspoons sugar
• 3 tablespoons soy sauce, tamari
• 2 tablespoons water
• 8 ounces sausage three links, cut diagonally
• 3 lbs chicken breast halves, boneless, skinless cut into 1 inch cubes
• 1 tablespoon hoisin sauce
• 2 cloves garlic minced
• 1 tablespoon bourbon
• 1 tablespoon scallions, spring or green onions chopped
• 1 tablespoon ginger fresh, minced
• 1 1/2 tablespoons cornstarch

1. Soak mushrooms in warm water tor 20 minutes.
2. Drain and remove tough stems.
3. Slice into strips.
4. In a skillet, combine sugar, soy sauce and water.
5. Add sausages and simmer for 30 minutes.
6. In a bowl, combine remaining ingredients.
7. Add simmered mixture and marinate for 1/2 hour.
8. Steam, covered, for 1/2 hour or until done.
9. Garnish.

mushrooms, sugar, soy sauce, water, sausage three, chicken breast halves, hoisin sauce, garlic, bourbon, scallions, ginger fresh, cornstarch

Taken from recipeland.com/recipe/v/steamed-chicken-lup-cheong-45880 (may not work)