Chicken Family friendly Main Asian

Steamed Chinese chicken with ginger and shiitakes

Name: Steamed Chinese chicken with ginger and shiitakes
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 4 x 150g chicken breast fillets; 1 1/2 tablespoons Chinese rice wine (shaohsing); 8cm piece ginger, cut into matchsticks; 6 small dried shiitake mushrooms, soaked in boiling hot water for 10 minutes, stalks removed, sliced; 1 bunch each baby (Dutch) carrots and Chinese broccoli (gai lan); 2 teaspoons sesame oil; Thinly sliced spring onion and coriander leaves, to garnish

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

This simple Chinese-style steamed chicken is full of the fresh, clean flavours of ginger, shiitake and coriander.

4 x 150g chicken breast fillets
1 1/2 tablespoons Chinese rice wine (shaohsing)
8cm piece ginger, cut into matchsticks
6 small dried shiitake mushrooms, soaked in boiling hot water for 10 minutes, stalks removed, sliced
1 bunch each baby (Dutch) carrots and Chinese broccoli (gai lan)
2 teaspoons sesame oil
Thinly sliced spring onion and coriander leaves, to garnish

Method

1.

Slice chicken on an angle and combine with wine, salt and plenty of freshly ground white pepper in a bowl. Leave to marinate for 10 minutes. Place chicken, overlapping, onto a heatproof plate. Scatter ginger and mushrooms over chicken. Place in a bamboo steamer and steam for 8-9 minutes or until cooked. If you have a multi-layered steamer, place carrots and chopped broccoli on a plate on top of chicken for the last 3 minutes of chicken cooking time until just tender (otherwise blanch in boiling water).
2.

Divide chicken, carrots and broccoli among serving plates. Drizzle oil over top and scatter with onion and coriander.

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