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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chinese style steamed chicken from The Complete Book of Chinese Cooking. Better with 5-6 Chinese dried mushrooms, soaked in warm water for 30 minutes, drained, and sliced into thin shreds and with 1 tbsp finely shredded fresh ginger root. Ingredients:
1.16 pounds skinless, boneless chicken breast |
1/2 tsp sugar |
1 tbsp soy sauce |
1 tsp rice wine |
2 tsp cornstarch |
2 oz mushrooms |
1/2 tsp ginger |
Directions:
1. Cut chicken into bite-sized pieces and place in a bowl. Add the sugar, soy sauce, wine, and cornstarch. Leave to marinate for 25-30 minutes.
2. Slice the mushrooms into thin shreds.
3. Place the chicken pieces on a heatproof dish that will fit inside a bamboo steamer. Arrange the mushrooms on top of the chicken.
4. Place the dish on the rack inside a hot steamer in a wok filled with hot water and steam over high heat for 20 miuntes. Serve hot, garnished with cilantro leaves.
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