Steamed Chicken

Emma Ouye

• 2 lbs. of frying chicken
• 1/2 c. bamboo shoots, diced
• 6 dried mushrooms (soaked in warm water)
• 1 tsp. cornstarch
• 2 oz. dried fungus (soaked in warm water)
• 2 stalks of green onions
• Seasonings
• 2 Tbsp. soy sauce
• 1 tsp. sugar
• 2 Tbsp. Sherry wine
• Salt to taste
• 1 small clove garlic
• 1 piece ginger

Soak dried mushrooms and dried fungus separately in warm water for 1 hour. Squeeze water and slice mushrooms thinly. Chop green onions in 1-inch lengths. Cut chicken into small pieces about 1-inch square, add cornstarch, oil, seasoning to chicken cubes, mix well. Place chicken mixture in deep dish and put on rack 2-inches above boiling water in kettle. Cover tightly and steam over high heat for 1/2 hour or until chicken is done. Mix cut onions into chicken 5 minutes before it is done. Serves 4 or 5.