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Steamed Chicken Pillows

  • SERVINGS: 4-6
  1. 1 pound boneless, skinless chicken breasts

Marinade

  1. 1 tablespoon rice wine
  2. 2 teaspoons cornstarch
  3. 1/4 teaspoon salt

Filling

  1. 1 (about 2 ounces) Chinese sausage
  2. 8 dried black mushrooms, soaked, stemmed, and sliced
  3. 1 ounce enoki mushrooms
  4. 1/2 cup julienned carrot

Sauce

  1. 1/3 cup chicken broth
  2. 3 tablespoons rice wine
  3. 2 tablespoons regular soy sauce
  4. 1 teaspoon chili garlic sauce
  5. 2 teaspoons cornstarch dissolved in 1 tablespoon water
  1. Cut chicken into 12 (3 inch x 6 inch) thin slices. Combine chicken and marinade ingredients in a bowl; stir to coat. Let stand for 10 minutes. Diagonally cut Chinese sausage into thin slices; cut each slice into matchstick pieces; set aside.
  2. Place a few pieces of Chinese sausage, black and enoki mushrooms, and carrot, on the short edge of each chicken slice. Roll the chicken around the filling and secure with a toothpick. Place the chicken pillows on a heatproof dish.
  3. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Place the dish on the rack; cover and steam until the chicken is done, about 10 to 15 minutes. Remove the dish from the wok; carefully pour off the cooking juices.
  4. Combine sauce ingredients in a saucepan; bring to a boil over medium heat. Add cornstarch solution; cook until sauce thickens. Pour sauce over chicken rolls. Serve.
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