Chinese Steamed Chicken Casserole

This is soothing and delicious Chinese home cooking. My version is a bit inauthentic but it is inspired by the delicious casseroles at NY Noodletown in Manhattan's Chinatown. The ingredients are gently mixed and then steamed for about 1/2 an hour and eaten with rice and maybe braised bok choy also. I have a big deep pasta pot with a steaming insert into which I place a ceramic bowl, something like a souffle dish, which contains the cassserole mixture. You could put a bowl into a steamer basket in a wok or use a double boiler. The main thing is indirect heat and a tight cover to trap all the cooking juices.

The ingredients are, in no particular order, 4 boneless chicken thighs cut into 1 inch pieces, 1 package of diced firm tofu, 6-8 dried black Chinese mushrooms (soaked in hot water to soften) or fresh shitake mushrooms or any mushrooms you like, 1 slivered Chinese sausage (a delectable addition but leave it out if you don't have it on hand), minced ginger and scallions, 2T soy sauce and the same of sherry and 1 cup chicken stock or water into which 2T cornstarch has been dissolved. Check after 1/2 an hour of steaming to be sure chicken is cooked through. It may need a few more minutes.