Chicken in Soy Mushroom Sauce

Recipe by Sassy Syrah
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
  • Drain, reserving the liquid.
  • Remove the stalks and slice mushrooms thinly.
  • Combine soy, rice wine, sesame oil and ginger in a bowl.
  • Add chicken and coat well.
  • Marinade in the fridge for at least one hour.
  • Bring a pot or wok filled with water to boil.
  • The steamer is to sit on top, so select one that fits.
  • Line a bamboo steamer with baking paper.
  • Place chicken in steamer, reserving marinade.
  • Put lid on and place over the boiling water.
  • Steam for six minutes.
  • Turn over and steam for an additional six minutes.
  • While this is happening, prepare the bok choy.
  • Wash it very well to remove all grit.
  • Slice it into quarters lengthwise.
  • Top the chicken with the bok choy, and steam for an additional 3 minutes.
  • Do not overcook.
  • Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
  • Boil for two to three minutes.
  • Add enough stock to cornflour to make a smooth paste.
  • Add paste and remaining stock to saucepan.
  • Stir over a medium heat for 2 minutes, until sauce thickens.
  • Serve on a bed of rice, and bok choy.
  • Arrange mushrooms decoratively on the chicken and drizzle with the sauce.
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