Makes: 2 servings
Takes: 10 minutes + 10 minutes cooking time
Ingredients
2 chicken breasts (skinless and boneless)
2 tbsp light soy sauce
4 tsp dry sherry
2 pak choi (Chinese cabbage) or 100g Chinese leaf
a couple of generous pinches of Chinese five spice powder
1 tsp sesame oil
2 spring onions
salt and black pepper
Method
- Using a sharp knife, cut into the chicken breasts twice on each side. Put into a polythene bag with the soy sauce and sherry, seal the top, shake well and set aside for at least 5 minutes.
- Meanwhile, set some water to boil in a saucepan and place a steamer basket on top.
- Halve the pak choi or shred the Chinese leaf. Place into a shallow heatproof bowl that is small ennough to fit into the steamer. Season lightly.
- Place the chicken breasts on top and pour over the marinade. Sprinkle over the five spice powder and sesame oil. Top with long, thin strips of spring onion.
- Put the plate into the steamer and cover. Steam for 10 minutes, till the chicken is cooked through.
Notes:
We didn't have any light soy sauce, so I used dark. It didn't seem to matter too much.
We didn't have any dry sherry, so I used cream sherry. It didn't seem to matter too much.
We didn't have any pak choi or Chinese leaf, so I used Choi Sum. I found it very bitter but The Doctor liked it.
I didn't feel the need to add extra salt, as the soy sauce is quite salty in itself. It didn't seem to matter too much.
I don't like spring onion, so I missed it out. It didn't seem to matter too much.
We didn't have a bowl that would fit into the steamer, so I lined it with the Choi Sum and was very careful how I poured on the marinade. We lost some of the juices in dishing up but it didn't seem to matter too much.
This appears to be a very forgiving recipe :-)
