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Steamed Chinese chicken with ginger and shiitakes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Steam chicken for quick, healthy cooking.
Ingredients:
  • 4 x 150g chicken breast fillets
  • 30.00 ml Chinese rice wine (shaohsing) (see note)
  • 8cm piece ginger, cut into matchsticks
  • 6 small dried shiitake mushrooms (see note), soaked in boiling hot water for 10 minutes, stalks removed, sliced
  • 1 bunch baby (Dutch) carrots
  • 1 bunch Chinese broccoli (gai lan)
  • 2 tsp sesame oil
  • Spring onion, thinly sliced, to garnish
  • Fresh coriander leaves, to garnish
Instructions:
  • Cut chicken diagonally and mix with wine, salt, and a generous amount of freshly ground white pepper in a bowl. Let it marinate for 10 minutes. Arrange chicken on a heatproof plate, slightly overlapping. Sprinkle ginger and mushrooms over the chicken. Place in a bamboo steamer and steam for 8-9 minutes until cooked through. If using a multi-layered steamer, add carrots and chopped broccoli on top of the chicken during the last 3 minutes of cooking time until tender (or blanch them in boiling water if not using a multi-layered steamer).
  • Divide the chicken, carrots, and broccoli onto serving plates, then drizzle with oil. Garnish with onion and coriander before serving.

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