 |
STEAMED SESAME CHICKEN WITH MUSHROOM AND GINGER
Chef Chris Yeo , Straits Restaurant, *San Jose, CA
|
|
Ingredients
10 ounces boneless chicken meat, cut into cube pieces
1 tablespoon fresh ginger, julienned
1 tablespoon Shiitake mushrooms, soaked with water until soft and sliced across
Marinade
2 tablespoons Xiao Shing wine (may substitute good quality dry sherry)
1 teaspoon sesame oil
1 teaspoon light soy sauce
˝ teaspoon cornstarch
˝ teaspoon sugar
dash of salt and pepper |
Method
Place chicken, ginger and mushrooms into a mixing bowl and marinate with the ingredients above. Marinate for 20 minutes and place onto a serving plate. Put into a steamer and steam at high for 20 minutes. Remove the plate from steamer and serve.
Serves 4
|
