Chicken breast with asian greens and soy mushroom sauce
A recipe from the Good Food collection.
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- 2 large dried shiitake mushrooms
- 4 tablespoons boiling water
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese rice wine
- ½ teaspoon sesame oil
- 1 tablespoon finely sliced fresh ginger
- 4 × 200 g (7 oz) boneless, skinless chicken breasts
- 450 g (1 lb) bok choy (pak choy), ends removed and cut lengthways into quarters
- 250 ml (9 fl oz/1 cup) chicken stock
- 1 tablespoon cornflour (cornstarch)
1. Soak the dried mushrooms in the boiling water for 20 minutes. Drain, reserving the soaking liquid. Discard the stalks and finely slice the caps.
2. Combine the soy sauce, rice wine, sesame oil and ginger in a non-metallic dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for 1 hour.
3. Line a steamer with baking paper and punch with holes. Place the chicken on top, reserving the marinade, and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 6 minutes, then turn the chicken over and steam for a further 6 minutes. Place the bok choy on top of the chicken and steam for 2–3 minutes.
4. Meanwhile, put the reserved marinade, mushrooms and the soaking liquid in a small saucepan and bring to the boil. Add enough stock to the cornflour in a small bowl to make a smooth paste. Add the cornflour paste and remaining stock to the pan and stir over medium heat for 2 minutes, or until the sauce thickens.
5. Arrange the chicken fillets and bok choy on serving plates, pour the sauce over the top and serve with steamed rice.