Cantonese steamed chicken

Ingredients

- 50g dried mushrooms, soaked in warm water for 30 minutes
- 4 skinless chicken breasts
- 20ml light soy sauce
- 15ml chinese rice wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tsp grated ginger
- 1 spring onion, sliced

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Method

Mix the soy, chinese rice wine, sugar, sesame, ginger and 2 tablespoons of the mushroom stock.

Evenly slice the chicken and marinade with the onions for 15 minutes.

Evenly spread out the chicken on the steamer tray and steam on high setting for 15-18 minutes

Serve with rice or noodles.