Steamed Chicken Breast in Soy Mushroom Sauce Recipe

Ingredients : Serves 4

8-10 g

2 tablespoons

2 tablespoons

1/2 teaspoon

1 tablespoon

4

450 g

125 ml

1 tablespoon

Dried Chinese mushrooms

Light soy sauce

Rice wine

Sesame oil

Freshly sliced fresh ginger

Chicken breast fillets, trimmed

Bok choy, ends removed and cut lengthways into quarters

Chicken stock

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 thinly.

• 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 paste.

• Add the paste and remaining stock to the mushroom mixture and stir over medium heat for 2 minutes, or until the sauce thickens.

• Place some bok choy and a chicken fillet on each serving plate, then pour on a little sauce.

• Serve with rice.