Slivered Chicken With Sausage
|Dried shiitake mushrooms||6|
|Hot water||1 Cup (16 tbs)|
|Boneless skinless chicken||1 Pound|
|Soy sauce||5 Tablespoon|
|Sesame oil||1⁄4 Teaspoon|
|Chinese pork sausages||4|
Cover mushrooms with hot water and let soak 1 hour.
Squeeze mushrooms dry and slice into 1/4 inch wide strips, discarding stems.
Cut meat into Winch thick slices.
In medium bowl, stir soy sauce, cornstarch and sesame oil until blended (it will be very stiff).
Stir in chicken and mushrooms and mix well.
Spread mixture evenly in a rimmed heatproof serving dish about 11 inches in diameter.
Thinly slice sausages diagonally and arrange over chicken.
Cover top completely with a double thickness of waxed paper.
Support dish on a stand above 1-2 inches boiling water.
Cover pan snugly and simmer rapidly for 30 minutes.
Add boiling water if necessary.
Turn off heat and remove lid, allowing steam to disperse; discard waxed paper.