Ingredients:
10 g dried shiitake mushrooms
2 tablespoons light soy sauce
2 tablespoons rice wine
1/2 teaspoon sesame oil
1 tablespoon finely grated ginger ( i have successfully used jarred ginger but fresh is best)
800 g chicken breasts ( 4)
500 g bok choy
1/2 cup chicken stock
1 tablespoon cornflour
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.
Servings: 4
Time preparation: 25 min.
Time total: 85 min.