Steamed Chicken Breast in Soy Mushroom Sauce Recipe
Dried Chinese mushrooms
Light soy sauce
Freshly sliced fresh ginger
Chicken breast fillets, trimmed
Bok choy, ends removed and cut lengthways into quarters
Corn flour (cornstarch)
Soak the mushrooms in 60 ml boiling water
for 20 minutes. Drain and reserve the liquid.
Discard the stalks and slice the caps
Combine the soy sauce, rice wine, sesame
oil and ginger in a non-metallic dish.
Add the chicken to the marinade and turn
to coat. Cover and marinate for 1 hour.
Line a bamboo steamer with baking paper.
Place the chicken on top, reserving the marinade. Bring water to the
boil in a wok, then place the steamer in the wok. Cover and steam for 6
minutes, then turn the chicken over and steam for a further 6 minutes.
Place the bok choy on top of the chicken and steam for 2-3 minutes.
Meanwhile, place the marinade, mushrooms
and their soaking liquid in a small saucepan and bring to the boil. Put
the cornflour in a small bowl and add enough stock to make a smooth
Add the paste and remaining stock to the
mushroom mixture and stir over medium heat for 2 minutes, or until the
Place some bok choy and a chicken fillet
on each serving plate, then pour on a little sauce.