Steamed Chicken Breast

Submitted by ongwienkai1980

"Chicken breast are too often dry and rubbery. The risk of overcooking is always high. However, thanks to some simple ingredients make it so delicious which I think everyone should give it a try."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 800 grams
• Serves: 4

ingredients

• 550 g skinless chicken breasts
• 4 pieces dry mushrooms
• 2 pieces dry scallops
• 1 head garlic
• 60 g red chili peppers
• 150 g wood ear mushrooms
• 1⁄2 teaspoon rock salt
• 100 ml water
• 1⁄2 teaspoon rock salt
• 1⁄4 teaspoon white pepper powder
• 1 tablespoon soy sauce
• 2 teaspoons rice wine
• 1 tablespoon tapioca starch
• 1 tablespoon garlic oil

directions

1. Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
2. Soak dry mushroom in fridge for one night.
3. Crush garlic clove with a chopping knife to remove skin.
4. Fry garlic in 100ml of oil until golden brown. Sieved out when done.
5. Cut mushrooms into thin slices. Squeeze out water.
6. Allow mushrooms to absorb the sauce of scallop.
7. Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
8. Give a good press and mix well.
9. Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
10. Julienne cut red chilli pepper.
11. Spread chilli pepper on top evenly.
12. In a large wok with steaming rack, add water and bring it to boil.
13. Steam mushrooms and wood ears in a plate.
14. Cover and steam for 10 minutes.
15. Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
16. Cover again and steam for another 10 minutes.
17. Serve with fried garlic as desire.