Name: Steamed chicken with oyster sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 piece fresh ginger, peeled, sliced; 2 cloves garlic, crushed; 1 cup chicken stock; 4 180 g single chicken breast fillets; 1 large lemon, cut crosswise into 8 slices; 2 baby bok choy, halved lengthwise; 200 gram green beans; 1/2 cup oyster sauce

Ingredients

3 piece fresh ginger, peeled, sliced

2 cloves garlic, crushed

1 cup chicken stock

4 180 g single chicken breast fillets

1 large lemon, cut crosswise into 8 slices

2 baby bok choy, halved lengthwise

200 gram green beans

1/2 cup oyster sauce

Method

1.Pour cold water into a wok or large saucepan to 5cm deep. Add ginger, garlic and stock to water. Bring to the boil over high heat.

2.Arrange chicken, in a single layer, in a large bamboo steaming basket. Place lemon on chicken; place basket over wok or saucepan of boiling cooking liquid. Cover basket with a tight fitting lid or foil; steam for 7 minutes.

3.Place bok choy and beans in a separate large steaming basket. Remove lid from chicken, then top with second basket to create a stack. Cover basket with a tight fitting lid or foil; steam for 5 minutes more or until chicken is cooked and vegetables are just tender. Reserve 1/4 cup cooking liquid.

4.Whisk oyster sauce with reserved cooking liquid. Serve chicken and lemon with veggies and sauce.

You need 2 bamboo steaming baskets with lids – from Asian grocery stores.
Note

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Ingredients

Method

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