Cantonese Steamed Chicken & Chinese Sausage

I have a lot of low carb (I'm doing keto, so really low carb) recipes. Some of them you'll see and think, "That's not low carb!" I save them because they can be adapted to be low carb. Well, okay, and some of them just look plain amazing and I'd like to try it someday! I haven't posted any recipes of my own yet, so if you see any recipes that use first person pronouns, it's because I copied what the author written, so it's written from their POV. I've been using CMT since its early days and I think at some point, the dev changed it so that when you used the widget on a site, it includes a link to the site, which you'll find that at the top of the recipe. On some of my older saved recipes from before this change, you'll see that I credited the author and included links at the bottom of the page.

10 medium dried shiitake mushrooms (soaked overnight or for at least 2 hours in hot water, until reconstituted)

1 pound boneless skinless chicken thighs (trimmed of fat and cut into large bite-sized chunks)

⅓ cup water

1 tablespoon vegetable oil

¼ teaspoon sesame oil

1 teaspoon Shaoxing wine

1 tablespoon oyster sauce (use GF oyster sauce if making this recipe gluten free)

¼ teaspoon sugar

1 teaspoon salt

¼ teaspoon white pepper

½ teaspoon ginger (grated)

1 scallion (chopped, white and green parts divided)

1 tablespoon tapioca starch (or cornstarch)

1 to 2 links Chinese sausage (lap cheung/lop cheong) (if adapting this recipe to be gluten-free, be sure check package ingredients to ensure the sausage contains no gluten)

Note: Ingredients may have been altered from the original.

Directions at thewoksoflife.com

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