Steamed Chicken With Vegetable Garnish
|Sliced raw chicken breast||4 Tablespoon|
|Cornflour||1 1⁄4 Teaspoon|
|Peanut oil||3 Drop|
|Ginger sherry||3 Drop|
|Shredded chinese mushroom||1|
|Shredded szechwan cabbage||1 Teaspoon|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Soy sauce||3 Drop|
|Ajinomoto||1 Pinch (Ve Tsin)|
|Spring onion stalks||2|
Place the chicken on a small plate.
Blend 1/2 teaspoon cornflour and 1 teaspoon water.
Put the mixture, oil and sherry on the chicken.
Put the mushroom and cabbage on the chicken, place in a steamer and steam for 30 minutes.
Bring the stock, soy sauce and seasonings to the boil in a small pan.
Stir in the remaining cornflour, blended with the rest of the water, and simmer for 1 1/2€”2 minutes.
Carefully remove the chicken on to a heated serving dish; pour the sauce over it and garnish with the green stalk of a spring onion.