Chicken In Soy Mushroom Sauce


This is a really tasty, low fat dish. If you don't have time to marinade the chicken, don't bother. It really needs at least one hour, even better with longer. It comes from a family circle cookbook entitled

Steps


Soak the mushrooms in a little boiling water , around 1 / 4 cup , for twenty mins.
Drain , reserving the liquid.
Remove the stalks and slice mushrooms thinly.
Combine soy , rice wine , sesame oil and ginger in a bowl.
Add chicken and coat well.
Marinade in the fridge for at least one hour.
Bring a pot or wok filled with water to boil.
The steamer is to sit on top , so select one that fits.
Line a bamboo steamer with baking paper.
Place chicken in steamer , reserving marinade.
Put lid on and place over the boiling water.
Steam for six minutes.
Turn over and steam for an additional six minutes.
While this is happening , prepare the bok choy.
Wash it very well to remove all grit.
Slice it into quarters lengthwise.
Top the chicken with the bok choy , and steam for an additional 3 minutes.
Do not overcook.
Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
Boil for two to three minutes.
Add enough stock to cornflour to make a smooth paste'.

Ingredients


dried shiitake mushrooms, light soy sauce, rice wine, sesame oil, ginger, chicken breasts, bok choy, chicken stock, cornflour