Steamed Chicken With Vegetable Garnish Recipe
Ingredients
| 4 tablespoons sliced raw chicken breast | ||
| Cornflour | 1 1/4 Teaspoon | |
| Water | 2 Teaspoon | |
| Few drops peanut oil | ||
| Few drops ginger sherry | ||
| 1 shredded Chinese mushroom | ||
| 1 good teaspoon shredded Szechwan cabbage | ||
| Chicken stock | 1/4 Pint | |
| Few drops soy sauce | ||
| Pinch each salt, sugar and Ve-Tsin | ||
| Spring onion stalks | ||
Directions
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.
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.
Chef
