Steamed Chicken With Chinese Sausage
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken breasts/Thighs||3 Pound, skinned|
|Chinese sausage/Cubed salami||5 Ounce, sliced (1 Cup)|
Soak mushrooms in warm water for 30 minutes; squeeze to drain well.
Discard stems; chop mushrooms.
Combine mushrooms, onion, sherry, and salt.
Arrange chicken in shallow heat-proof dish or casserole that is at least 1 inch smaller than steamer rack.
Top chicken with Chinese sausage or salami.
Spoon mushroom mixture over.
Over high heat, bring water for steaming to boiling.
Place uncovered dish on steamer rack; set rack over boiling water.
Cover; steam for 40 to 45 minutes or till done, rearranging pieces once or twice to assure even cooking.
Serve broth in bowls along with the chicken.