Steamed Chicken With Straw Mushrooms
|Rice wine/Dry sherry||2 Teaspoon|
|Light soy sauce||2 Tablespoon|
|Chicken stock||2 Tablespoon|
|Straw mushrooms||450 Gram, drained and liquid reserved|
|Boned chicken breasts||500 Gram, cubed|
|Fresh ginger root slices||2 , peeled and chopped|
|Spring onions||3 , coarsely chopped|
|Boneless chicken breasts||500 Gram, cubed|
In a bowl, mix together rice wine or dry sherry, soy sauce, salt, sugar, stock and reserved mushroom liquid.
Place chicken in a heatproof casserole with mushrooms, pour over contents of bowl then sprinkle with ginger and spring onions; cover casserole.
Place in a steamer, cover and cook for 10 minutes until chicken is firm and tender.
Remove dish from steamer and pour off cooking liquid into a wok.
Bring to the boil, simmer for 2-3 minutes, then pour over the chicken.