Ingredientes para Chicken In Soy Mushroom Sauce
- Dried Shiitake Mushrooms
- Light Soy Sauce
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- Chicken Breasts
- 1 bunch bok choy
- Chicken Stock
- 1 tablespoon cornstarch
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Cómo preparar Chicken In Soy Mushroom Sauce
- Soak 1/2 cup dried mushrooms in 1/4 cup boiling water for 20 minutes.
- Drain mushrooms, reserving the soaking liquid.
- Remove mushroom stems and thinly slice the caps.
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice wine, 1 tablespoon sesame oil, and 1 tablespoon grated ginger.
- Add 1 lb boneless, skinless chicken breasts to the marinade and coat thoroughly.
- Marinate in the refrigerator for at least 1 hour (longer is better).
- Bring a pot of water to a boil. Place a steamer basket that fits inside the pot.
- Line the steamer basket with parchment paper.
- Place the marinated chicken in the steamer basket, reserving the marinade.
- Cover and steam for 6 minutes.
- Flip the chicken and steam for another 6 minutes.
- While the chicken steams, wash 1 bunch of bok choy thoroughly and slice it into quarters lengthwise.
- After 12 minutes of steaming, add the bok choy to the steamer basket on top of the chicken.
- Steam for an additional 3 minutes. Do not overcook.
- In a small saucepan, combine the reserved marinade, mushroom soaking liquid, and sliced mushrooms.
- Bring to a boil and simmer for 2-3 minutes.
- In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of stock until smooth.
- Add the cornstarch slurry and remaining stock to the saucepan.
- Stir over medium heat for 2 minutes, or until the sauce has thickened.
- Serve the steamed chicken and bok choy over a bed of cooked rice.
- Garnish with the mushrooms and drizzle generously with the sauce.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
8g
Fat
27g
Carbs
2g
