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Steamed chicken with mushrooms

Gary Rhodes from Rhodes Across China
A healthy steamed dish with delicate flavours inspired by Chinese herbal medicine - from Gary Rhodes

Steamed chicken with mushrooms

Method

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1. Toss the chicken breast slices with the shaoxing wine, peanut oil, salt and pepper. Put on a small heatproof plate that will fit inside a steamer or Chinese steamer basket.

2. Scatter the shitake mushrooms, dangshen, dates and wolfberries over the chicken.

3. Put the plate in the steamer basket, cover with the lid and steam for 10-15 minutes. Check the chicken is cooked through.

4. Drizzle a little sesame oil over the top and serve.

Cook's note: dangshen is a long root, a milder form of ginseng. You can buy it dried in Chinese Supermarkets.

Image: jeancazals.net

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Serves: 1

Prep: 10 min
Cook: 15 min

Ingredients
Chicken breast, sliced
1 tsp Shaoxing rice wine
1 tsp peanut oil
½ tsp Salt
pinch ground black pepper
4 thinly sliced dried shitake mushrooms, soaked in hot water for 10 mins
10cm Dangshen, sliced (see cook's note)
5 red Chinese Dates
1 tbsp red wolfberries
1 tsp Sesame oil