Steamed Chicken with Chinese Vegetables

Categories: Chinese | Chicken

Serves: 2 Servings

Ingredients:

5 tb Dry sherry
2 tb Light soy sauce
1 Whole chicken breast, boned
-and skinned
1/2 lb Fresh mushrooms
4 oz Canned sliced water
-chestnuts, drained
1/4 lb Fresh snow peas, strings
-removed
1 c Water
2 tb Oyster sauce
1 tb Cornstarch
1 1/2 ts Oriental sesame oil
Freshly cooked rice

Instructions:
Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry and 1
tablespoon soy sauce in medium bowl. Add chicken and marinate for 1 hour or
overnight. Pour enough water into wok to come just below steaming rack.
Bring to a boil. Place chicken on one side of shallow baking dish. Arrange
mushrooms alongside chicken and water chestnuts alongside mushrooms. Set
dish on rack in wok; cover and steam until chicken and vegetables are
tender, about 20 minutes. Place snow peas over vegetables in dish; steam
until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining
sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame
oil in medium saucepan over medium heat. Cook and stir until thickened,
about 5 minutes. Serve chicken and vegetables over rice. Pass sauce
separately.

Bon Appetit LIGHT AND EASY SPECIAL

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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