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.