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Servings
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Ingredients
- ounces boneless chicken breast thinly sliced
- 12 shiitake mushrooms fresh or dried
- 1/2 pound Smithfield or Virginia ham cut into 1/8-inch thick slices, steam for 5 minutes
- 2 teaspoons cornstarch mixed with 4water
- ½ pound baby bok choy leaves
Marinade
- 1 teaspoon minced ginger
- 1 teaspoon thinly sliced green onion
- 1 tablespoon rice wine or dry sherry
- ½ teaspoon onion salt
Sauce
- 1/2 cup rich chicken stock
- 2 tablespoons rice wine
- 2 teaspoons oyster-flavored sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Ingredients
Marinade
Sauce
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Instructions
- Combine marinade ingredients in a medium bowl. Add chicken. Cover and refrigerate 2 hours or overnight.
- For dried shiitake mushrooms, soak in warm water to cover until softened. Remove stems from both dried and fresh mushrooms.
- Arrange chicken, mushrooms and ham alternately on a plate. Steam over medium-high until chicken is cooked, about 12 minutes.
- Combine sauce ingredients in a small saucepan. Bring to a boil over medium-high heat. Thicken with cornstarch solution; keep warm.
- Parboil baby bok choy in boiling water until tender crisp. Drain.
- To serve, arrange bok choy around rim of plate with chicken, mushrooms and ham. Pour warm sauce over all.
Recipe Notes
© Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.