1 lg Chicken breast

      8    Dried Nami black mushrooms

      2    Green onions

      8    Water chestnuts

      1    Chinese sausage (opt)

----------------------------------MARINADE----------------------------------
      2 tb Dry sherry

      1 tb Cornstarch

      2    Slices ginger root/minced

      1 ts Sesame oil

      2 tb Thin soy sauce

      2    Cloves garlic, minced

    1/2 ts Sugar

  Preparation:  Soak dried mushrooms in hot water for 1/2 hour or until soft.
  Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick,
  quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade
  ingredients to chicken; marinate for at least 30 minutes. Slice water
  chestnuts in thin circles.  Cut green onions on bias into 1" sections.
  There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage
  available in Chinese markets: duck liver & sweet pork meat. Either will do
  for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not
  used with sausage.
  Steaming:  Mix sliced mushrooms & water chestnuts with chicken. If desired,
  add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after
  10 minutes to make certain bottom pieces get cooked. Just before serving,

  add green onions. Serve immediately, since cornstarch will become gummy if
  dish is allowed to cool.
  HINT: If using metal steamer, stretch dish towel under steamer cover, to
  prevent build-up of condensed steam in dish.