Steamed Chicken With Chinese Vegetables Recipe

Steamed Chicken With Chinese Vegetables Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
5 tbsp: Dry sherry,
2 tbsp: Light soy sauce,
1: Whole chicken breast, boned and skinned
1/2 lbs: Fresh mushrooms,
4 ounce: Canned sliced water chestnuts, drained
1/4 lbs: Fresh snow peas, strings removed
1 cup: Water,
2 tbsp: Oyster sauce,
1 tbsp: Cornstarch,
1 1/2 tsp: Oriental sesame oil,
Freshly cooked rice,

Directions:

Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry
and 1 tablespoon soy sauce in medium bowl. Add chicken and marinate
for 1 hour or overnight. Pour enough water into wok to come just
below steaming rack. Bring to a boil. Place chicken on one side of
shallow baking dish. Arrange mushrooms alongside chicken and water
chestnuts alongside mushrooms. Set dish on rack in wok; cover and
steam until chicken and vegetables are tender, about 20 minutes.
Place snow peas over vegetables in dish; steam until peas turn bright
green, 2 to 3 minutes. Meanwhile, combine remaining sherry and soy
sauce with the water, oyster sauce, cornstarch, and sesame oil in
medium saucepan over medium heat. Cook and stir until thickened,
about 5 minutes. Serve chicken and vegetables over rice. Pass sauce
separately.

Bon Appetit LIGHT AND EASY SPECIAL


Source from luhu.jp