Steamed chicken with soy & mushroom sauce and bokchoy
Steamed chicken with soy & mushroom sauce and bokchoy
2 dried shiitake/chinese mushrooms
4 T boiling water
2 T light soy sauce
2 T Shaoxing ricewine
1 T grated ginger
½ T sesame oil
2 chickenbreasts
450 gr bok choy
2.5 dl chickenstock
1 T cornflour
Soak the dried shiitake for at least 20 minutes in the boiling water. Let them soak longer if you can. Keep the soaking liquid and thinly slice the mushroom. Disregard the stems.
Mix the soy sauce, ricewine, sesame oil and ginger. Pour with the chickenbreasts into a plastic bag to marinate for at least 1 hour.
Take the chicken out of the marinate, we will use the marinate later for the sauce.
Put some fatfree paper in your steamer and pinch some holes in it. Then steam the chicken for about 6 minutes. Turn them over, steam for another 6 minutes. Add the bokchoy on top of the chicken and steam 3 minutes or longer, until the bokchoy is to your liking.
In the meantime, heat the marinate, the chickenstock, the thinly sliced mushrooms and the soakingliquid from the mushrooms together in a little pan. Mix the cornflour with a little cold water before you mix it in the sauce. Heat it through for a minute or two until it thickens.
Serve with steamed rice.
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