Servings |
Servings
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Ingredients
- ounces boneless chicken breast thinly sliced
- 12 shiitake mushrooms fresh or dried
- 1/2 pound Smithfield or Virginia ham cut into 1/8-inch thick slices, steam for 5 minutes
- 2 teaspoons cornstarch mixed with 4water
- ½ pound baby bok choy leaves
Marinade
- 1 teaspoon minced ginger
- 1 teaspoon thinly sliced green onion
- 1 tablespoon rice wine or dry sherry
- ½ teaspoon onion salt
Sauce
- 1/2 cup rich chicken stock
- 2 tablespoons rice wine
- 2 teaspoons oyster-flavored sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Ingredients
Marinade
Sauce
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Instructions
- Combine marinade ingredients in a medium bowl. Add chicken. Cover and refrigerate 2 hours or overnight.
- For dried shiitake mushrooms, soak in warm water to cover until softened. Remove stems from both dried and fresh mushrooms.
- Arrange chicken, mushrooms and ham alternately on a plate. Steam over medium-high until chicken is cooked, about 12 minutes.
- Combine sauce ingredients in a small saucepan. Bring to a boil over medium-high heat. Thicken with cornstarch solution; keep warm.
- Parboil baby bok choy in boiling water until tender crisp. Drain.
- To serve, arrange bok choy around rim of plate with chicken, mushrooms and ham. Pour warm sauce over all.
Recipe Notes
© Yan Can Cook, Inc. 2023
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