This is one of the simplest, most effective, tastiest dishes you can cook.
And the most healthiest.
Read through the ingredients and you’ll understand why you are almost obliged to serve it with some steamed rice… because otherwise, there is almost literally nothing there.
Which is not to say it is subtle, though it is delicate.
Thank the rice wine, sesame oil and ginger for that.
I promise you will cook this again and again and you will never be bored of it.
4 x 150gm chicken breast fillets
Salt and white pepper
1 ½ tbsp Chinese rice wine
8cm piece ginger, cut into matchsticks
6 small dried shiitake mushrooms, soaked in boiling water for 10 minutes, stalks removed and sliced
1 bunch baby (Dutch) carrots
1 bunch Chinese broccoli (gai lan), chopped
2 tsp sesame oil
Spring onions, thinly sliced to serve
Coriander leaves to serve
Steamed Jasmine rice
- Slice the chicken on an angle (1cm slices) and combine with the rice wine, salt and plenty of white pepper in a bowl. Set aside to marinate for 10 minutes.
- Place chicken, overlapping onto a heatproof plate. Scatter ginger and mushrooms over the chicken.
- Place in a bamboo steamer and steam for 8-9 minutes or until cooked. (If you have a multi-level steamer, place the carrots and chopped broccoli on a plate on top of the chicken for the last 3 minutes of chicken cooking time until just tender; otherwise, blanch in boiling water.)
- Divide chicken, carrots and broccoli among serving plates. Drizzle oil on top and scatter with onion and coriander. Serve with steamed rice.