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Steamed Chicken with Lup Cheong Recipe
Serves 6
Ingredients: 7 dried black chinese mushrooms
1 1/2 tsp sugar
3 tbsp soy sauce
2 tbsp water
3 lup cheong sausages, cut diagonally
3 lbs boned and skinned chicken breast halves, cut into 1" cubes
1 tbsp hoisin sauce
2 cloves garlic, minced
1 tbsp bourbon (or brandy)
1 tbsp chopped green onions
1 tbsp minced fresh ginger
1 1/2 tbsp cornstarch
Instructions: 1. Soak mushrooms in warm water for 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. I steam it in a 9" glass pie dish in a bamboo steamer over a wok, laying a piece of wax paper over it.
9. Garnish with chopped green onions.
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