Steaming on Mother’s Day Recipe by Carolyn

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Ingredients

Steamed Chicken and Chinese Sausage
(Serves 2 to 3 as a main dish, or 6 as part of a multicourse meal)
5 dried shiitake mushrooms, each about 1 1/2 inches wide
5 dried black fungus, such as cloud ears, about 1 inch wide, or 2 additional dried shiitake mushrooms
2 cups hot water
1 green onion, including green tops, ends trimmed
12 ounces boneless, skinless chicken thighs or breasts
1 Chinese sausage (about 2 ounces)
2 tablespoons soy sauce
2 tablespoons Chinese rice wine (shaoxing) or dry sherry
2 teaspoons cornstarch
1 teaspoon vegetable oil
1/2 teaspoon sugar
2 tablespoons thinly slivered fresh ginger