This recipe is an all time favourite. Every family have their own style. Restaurants serve this dish in all its variants. Most restaurants, unlike the sophisticated ones in UK, the ones in South East Asia are the found in shop houses know as ‘Tai Chau’ or ‘the Big Fry’- probably referring to the big industrial stoves in the kitchen. The stoves are really fierce with flames shooting high up and the wok catching fire at times. These are often found in cities and towns in Chinese areas where most people will eat out several times a week. Well, sometimes most days of the week.
So here is an easy and delicious recipe and a health one as well, Fabulous for weight- watching.
It can be served western style (4 servings) with rice and some vegetables.
Quick info
Serves: 6-8 with accompaniments
Difficulty: Dead Easy
Cost: £
Time: Prep: 15 min
Cook: 10 min
Pro Points: 17 per recipe, 4 per serving ( 4 servings) Served Western Style
Ingredients
400g Chicken breast – sliced
6 pcs Dried shiitake mushrooms – soaked in warm water for 20 minutes, and sliced into 3-4 pieces each
4cm Ginger – cut to matchsticks size
2 Tbsp Oyster sauce
1 Tbsp Light soy sauce
¼ tsp White pepper powder
1 tsp Sugar
2 tsp Corn flour
½ tsp Sesame oil
4 Tbsp Water
2 Tbsp Shaohsing rice wine (optional)
Garnish
1-2 tsp Garlic crisps and oil
2 Spring onions – chopped
Method
- Mix all the ingredients together except the garnish. Leave to marinade at least ½ hour or longer.
- Place the chicken mixture into a heat-proof container and steam over rolling boiling water for about 8 – 10 minutes.
- Check that it is cooked by lifting/ stirring it to see that the juice runs clear. If it is not clear, just steam for another minute or 2.
- Lift it out and garnish with the chopped spring onions and sprinkle with the garlic crisps and oil, and a shake of white pepper powder
- Serve with rice and a vegetable dish to make a nutritious, balanced meal.
Or, You can divide it into 4 portions and serve with rice and vegetables on a plate instead of serving it Chinese style where all the dishes are placed in the centre of the table and everyone help themselves.
