Jade Chicken
Jade Chicken
Servings
6
Servings
Servings
6
Servings
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
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