5 tbsp dry sherry
2 tbsp light soy sauce
1 whole chicken breast, boned and ski, nned
1/2 lb fresh mushrooms
4 oz canned sliced water chestnuts, drai, ned
1/4 lb fresh snow peas, strings removed
1 cup water
2 tbsp oyster sauce
1 tbsp cornstarch
1 1/2 tsp oriental sesame oil
1 freshly cooked rice
A Recipe for
Steamed Chicken With Chinese Vegetables
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This Recipe for Steamed Chicken With Chinese Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Steamed Chicken With Chinese Vegetables from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
Herb Tip |
Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry
and 1 tablespoon soy sauce in medium bowl. Add chicken and marinate
for 1 hour or overnight. Pour enough water into wok to come just
below steaming rack. Bring to a boil. Place chicken on one side of
shallow baking dish. Arrange mushrooms alongside chicken and water
chestnuts alongside mushrooms. Set dish on rack in wok; cover and
steam until chicken and vegetables are tender, about 20 minutes.
Place snow peas over vegetables in dish; steam until peas turn bright
green, 2 to 3 minutes. Meanwhile, combine remaining sherry and soy
sauce with the water, oyster sauce, cornstarch, and sesame oil in
medium saucepan over medium heat. Cook and stir until thickened,
about 5 minutes. Serve chicken and vegetables over rice. Pass sauce
separately.
Bon Appetit LIGHT AND EASY SPECIAL
Serves: 2
Steamed Chicken With Chinese Vegetables Recipe brought to you by Recipes To-Go