Steamed Chicken Breast with Asian Greens and Soy Mushroom Sauce

Steamed Chicken Breast with Asian Greens and Soy Mushroom Sauce

Ingredients:

8-10 g (¼ on)    dried Chinese mushrooms
2 tablespoons     light soy sauce
2 tablespoon      rice wine
½ teaspoon        sesame oil
1 tablespoon      finely sliced fresh ginger
4 pcs                  chicken breast fillets (about 700 g)each, trimmed
450 g                 bok choy, ends removed and cut into quarters (see note)
125 ml               chicken stock
1 tablespoon      cornflour (cornstarch)

Procedure:

1. Soak the mushrooms in 60 ml (¼ cup) boiling water for 20 minutes. Drain and reserve the liquid. Discard the stalks and slice the caps thinly.
2. Combine 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 marinade for one hour.
3. Line a bamboo steamer with baking paper. Place the chicken on top, reserving the marinade. Bring water to the boil in a wok, then palce 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.
4. 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 remaining stock to the mushroom mixture and stir over medium heat for 2 minutes, or until the sauce thickens.
5. Place some bok choy and a chicken fillet on each serving plate, then pour on a little sauce. Serve with rice.
NOTE: Bok choy is a member of the cabbage family with a slightly mustardy taste. It has fleshy white stems and dark green leaves.

PREP TIME:10 minutes + 20 minutes soaking +1 hour marinating
COOKING TIME: 20 minutes
SERVES 4