Preparing this recipe is as easy as mixing the ingredients and steaming for 30 minutes!
My co worker Yan Li from UCLA Brentwood taught me the basics of this recipe some 10 years ago. I forgot the correct proportions so I just kind of winged it today. It still came out really good.
This goes perfectly with plain, cooked white rice and simple steamed vegetables as a side. Don’t forget to sprinkle the sauce on the rice as it makes it taste so much better!
1.5 lb boneless, skinless chicken breast, cubed into 1 inch squares
4 Chinese sausages, sliced diagonally
6 pieces dried shiitake mushrooms, soaked in water and sliced into thick strips
1 inch piece of ginger, sliced into rounds and crushed
1 teaspoon sesame oil
1/4 cup black bean garlic sauce
Chopped scallions, to serve
Mix everything in a shallow, wide metal or heat proof ceramic bowl. Cover and refrigerate for at least 1 hour.
Remove bowl from refrigerator and let it come to room temperature.
Meanwhile, prepare the steamer by filling bottom with water and bringing to a rolling boil. Carefully place the bowl in and cover the steamer. Steam for 30 minutes, or until chicken is cooked through.
Sprinkle with scallions and serve over hot cooked rice, drizzling a spoonful or two of the sauce over the rice.