1. Cut chicken into 1-inch pieces. 2. In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes. 3. Remove stems from mushrooms; slice caps. 4. Stir mushrooms and sausage in with chicken; put mixture in a steamer basket. 5. In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes. 6. Serve hot. ---------------------------------------------------------------------------
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