Chicken In Soy Mushroom Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
• 2 drain, reserving the liquid.
• 3 remove the stalks and slice mushrooms thinly.
• 4 combine soy, rice wine, sesame oil and ginger in a bowl.
• 5 add chicken and coat well.
• 6 marinade in the fridge for at least one hour.
• 7 bring a pot or wok filled with water to boil.
• 8 the steamer is to sit on top, so select one that fits.
• 9 line a bamboo steamer with baking paper.
• 10 place chicken in steamer, reserving marinade.
• 11 put lid on and place over the boiling water.
• 12 steam for six minutes.
• 13 turn over and steam for an additional six minutes.
• 14 while this is happening, prepare the bok choy.
• 15 wash it very well to remove all grit.
• 16 slice it into quarters lengthwise.
• 17 top the chicken with the bok choy, and steam for an additional 3 minutes.
• 18 do not overcook.
• 19 combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
• 20 boil for two to three minutes.
• 21 add enough stock to cornflour to make a smooth paste.
• 22 add paste and remaining stock to saucepan.
• 23 stir over a medium heat for 2 minutes, until sauce thickens.
• 24 serve on a bed of rice, and bok choy.
• 25 arrange mushrooms decoratively on the chicken and drizzle with the sauce.