Chicken Thigh Fillets,diced | 450g |
Cut Into 2Cm Lengths | 5 spring onion( white part only) |
Fresh Shiitake Or Button Mushroom, Cut In Half | 150g |
Thin Slices Fresh Ginger, Finely Shredded | 2 large |
Light Soy Sauce | 1 1/2 tbsp |
Salt | 1/8tsp |
Vinegar | 2tbsp |
Caster Sugar | 1/3tsp |
Peanut Oil | 1tbsp |
Chicken Stock Or Water | 3tbsp |
Cornflour | 1 1/4tsp |
Chopped Fresh Coriander Or Spring Onions | For garnish |
Combine all the ingredients (except cornflour n garnish). In a shallow bowl.
Set the bowl in a steamer over simmering water, cover and steam for about 30mins, until the chicken is tender.
Strain the liquid into a wok. Mix the cornflour with 2tbsp water cold water abd stir into the sauce.
Simmer until the sauce thicken and becomes translucent.
Pour the sauce over the chicken and mushroom, and garnish with herbs.