Steamed chicken with chinese vegetables

Yield: 2 Servings

Measure 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

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.


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