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Ingredients
| 450g | chicken thigh fillets,diced |
| 5 spring onion( white part only) | cut into 2cm lengths |
| 150g | fresh shiitake or button mushroom, cut in half |
| 2 large | thin slices fresh ginger, finely shredded |
| 1 1/2 tbsp | light soy sauce |
| 1/8tsp | salt |
| 2tbsp | vinegar |
| 1/3tsp | caster sugar |
| 1tbsp | peanut oil |
| 3tbsp | chicken stock or water |
| 1 1/4tsp | cornflour |
| For garnish | chopped fresh coriander or spring onions |
Instructions
- 1
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Combine all the ingredients (except cornflour n garnish). In a shallow bowl.
- 2
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Set the bowl in a steamer over simmering water, cover and steam for about 30mins, until the chicken is tender.
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- 3
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Strain the liquid into a wok. Mix the cornflour with 2tbsp water cold water abd stir into the sauce.
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- 4
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Simmer until the sauce thicken and becomes translucent.
Pour the sauce over the chicken and mushroom, and garnish with herbs.0 Comment(s)No comment yet. Be the first.
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