The Steamed Chicken with Mushroom and Chinese Sausage My Dad's Made 100,000 Times

Ingredients

• 1 oz dried shiitake mushroom
• 0.5 oz cloud ear fungus
• 0.25 oz goji berry
• 2 link Chinese sausage
• 1.3 pound chicken
• 1 oz ginger
• 1 tablespoon cooking wine
• 1 oz shallot
• 2 tablespoon oyster sauce
• 2 teaspoon light soy sauce
• 1.5 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper
• 2 teaspoon cooking wine
• 2 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon oil

Instructions

1. 1

   Wash ingredients: Rinse the dried shiitake mushrooms twice. Soak in warm water for 15 to 20 minutes, placing a bowl on top of the mushrooms to fully submerge them if needed.

2. 2

   Prep chicken: Prep the chicken. If using chicken drumsticks, remove the skin off by using a paper towel to grip and pull it off. You can skip this step if using a boneless, skinless cut.

3. 3

   Cut Chinese sausage: Cut the Chinese sausage at a diagonal into 1/4-inch thick slices.

4. 4

   Marinate chicken: In a small bowl, mix together the oyster sauce, light soy sauce, sugar, salt, white pepper, cooking wine, and cornstarch. Stir to thoroughly combine, taste test and adjust to preference.

5. 5

   Steam chicken: In a wide wok with a steaming rack, add water to the bottom of the steamer rack, cover and bring to a boil on high. To give things a head start, you can also boil water separately and add it to the wok first.