Thursday, July 3, 2008

Onions and Soy steamed chicken with Enoki Mushrooms

Kylie made it seem so easy. Then again, she had one those chinese bamboo steamers and I didn't, so it required some improvising. I thought her flavors were too light too, so added up some shallots and soy sauce. Thank god for that or I would've ended up with a horribly bland chicken considering the little "titanic" incident (my chopsticks collapsed to one side half way through and the dish drowned). But still pretty damn good.

Shallots and Soy steamed chicken with Enoki Mushrooms
Chicken breast sliced
Light soy sauce
Worchestire sauce
Sesame Oil
Ground Black Pepper
Shallots - quartered
Garlic - chopped finely
Ginger - chopped finely
Enoki/Straw Mushrooms - washed well
Garnish: Fried thinly sliced shallots and garlic + spring onions.

1. If you have a steamer, good for you. If you don't, lay in a wok four chopsticks to make a square shape and create a "tray" to hold your dish. Pour in water just below chopstick level and let it boil.
2. Assemble all the ingredients on a glass bowl/ lifted dish. Cover dish tight with foil. Place it in the steamer and leave to cook.
3. Sprinkle garnish on top and serve hot with rice.

1 comment:

MrOrph said...

Nice improv!

I have a bamboo steamer still in the shrink wrap. I bought it to make dim sum. This dish might just be the one I use to break it in!