STEAMED CHICKEN BREAST

facebook share image   twitter share image   pinterest share image   E-Mail share image



Steamed Chicken Breast image

Categories     Chicken     Mushroom     Dinner     Steam     Low Fat

Number Of Ingredients 14

550 grams skinless chicken breast
4 ears dry mushroom
2 pieces dry scallop
1 head garlic
60 grams red chilli pepper
150 grams wood ears
1/2 teaspoon rock salt
100 milliliters water
1/2 tablespoon rock salt
1/4 tablespoon white pepper powder
1 tablespoon soy sauce
2 teaspoons rice wine
1 tablespoon tapioca starch
1 tablespoon garlic oil

Steps:

  • Soak dry scallop in 100 ml of water. Wrap and fridge overnight.
  • Soak dry mushroom in fridge for one night.
  • Crush garlic clove with a chopping knife to remove skin.
  • Fry garlic in 100ml of oil until golden brown. Sieved out when done.
  • Cut mushrooms into thin slices. Squeeze out water.
  • Allow mushrooms to absorb the sauce of scallop.
  • Mix wood ears with mushrooms. Add in 1/2 tsp of salt.
  • Give a good press and mix well.
  • Cut chicken into 1cm thick slices. First add salt, pepper, soy sauce and rice wine. Mix well then stir in tapioca starch. Lastly add in garlic oil.
  • Julienne cut red chilli pepper.
  • Spread chilli pepper on top evenly.
  • In a large wok with steaming rack, add water and bring it to boil.
  • Steam mushrooms and wood ears in a plate.
  • Cover and steam for 10 minutes.
  • Level with a pair of chopsticks, place the plate of chicken on top. Add hot water to wok if necessary.
  • Cover again and steam for another 10 minutes.
  • Serve with fried garlic as desire.

There are no comments yet!