Cantonese Steamed chicken (Cantonese Cooking by Eileen Yin-Fei Lo)

Ingredients:
3/4 lb chicken cutlets
2 Chinese sausages, washed, dried, and sliced diagonally into 1/4-inch pieces
12 small Chinese black mushrooms, soaked in hot water for 30 min., washed, squeezed dry, with stems discarded, and cut into 1/4-inch pieces
1 t ginger juice mixed with 1 T white wine
1/4 t salt
1 t sugar
1 t sesame oil
2 t light soy sauce
2 t peanut or vegetable oil
1/2 T oyster sauce
2 t cornstarch
pinch of white pepper
3 T chicken broth
Chinese cabbage
6 sprigs fresh coriander

Procedure:
1. Place all the ingredients except the cabbage and coriander in a large mixing bowl and mix together thoroughly. Allow the mixture to marinate for 20 minutes.
2. Line a heatproof dish with Chinese cabbage. Place the chicken, sausages and mushrooms on top of the cabbage and pour the marinade over it. Place in a steamer, and steam until cooked.
3. Garnish with coriander and serve immediately with cooked rice.

My notes:
This recipe is pretty straightforward. It's very good as is. Sometimes, I sub Chinese sausage with Majestic Ham bits.

If you don't have a heatproof dish, you can temper your pyrex in my "how to" blog.