A delicious mushroom dish for any occasion!
Cut the chicken with a sharp knife or possibly a kitchen cleaver into small bite-sized pieces and place in a large enough bowl.
Add the sugar, light soy sauce, wine or possibly sherry, and cornstarch to the baking dish with the chicken form, mix well so that it is coated with the mixture, and marinate for 25 to 30 minutes.
Drain the mushrooms and dry them on paper towels. Cut the mushrooms into narrow strips. Remove hard parts of the stalk.
Place the chicken pieces on a heatproof plate that fits into a bamboo steamer. Place the mushroom slices and ginger pieces on top of the chicken, season with salt, season with pepper and drizzle with sesame oil.
Place the plate on the bamboo grid in a hot steamer or on a trivet in a wok with hot water and steam at high temperature for 20 min.
Serve hot garnished with coriander leaves.
Pour away. You can add it to soups and broths form and so refine their flavor.
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