Steamed Chicken Breast with Asian Greens and Soy Mushroom Sauce

Chicken Favourites, p. 38

8-10 g (1/4 oz) dried Chinese mushrooms

2 tablespoons light soy sauce

2 tablespoons rice wine

½ teaspoon sesame oil

1 tablespoon sliced fresh ginger

4 chicken breast fillets (about 200 g/7 oz each), trimmed

450 g (1 lb) bok choy (pak choi), ends removed and cut lengthways into quarters

125 ml (1/2 cup) chicken stock

1 tablespoon cornflour (cornstarch)

This is what my bok choy ended up looking like. I hope it was close to what the recipe intended.

Soak the mushrooms in 60 ml (1/4 cup) 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.

Relaxing spa day for chicken.

Like 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.

One of our pots has a nifty steamer thing, so I just used that and it worked quite well!

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 past 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. 

Dinner's ready!

My Rating: 3/5 "The marinade didn't seem to make much of a difference flavor-wise, unfortunately, although it was a pleasant enough sauce. I did enjoy the bok choy and mushrooms, though, and steamed chicken is always nice."