Steamed chicken with chinese vegetables
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Dry sherry |
| 2 | tablespoons | Light soy sauce |
| 1 | Whole chicken breast, boned and skinned | |
| ½ | pounds | Fresh mushrooms |
| 4 | ounces | Canned sliced water chestnuts, drained |
| ¼ | pounds | Fresh snow peas, strings removed |
| 1 | cup | Water |
| 2 | tablespoons | Oyster sauce |
| 1 | tablespoon | Cornstarch |
| 1½ | teaspoon | Oriental sesame oil |
| Freshly cooked rice | ||
Directions
Cut the chicken into ½-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