Recipe

Steamed chicken with oyster sauce

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

  • 3 piece fresh ginger, peeled, sliced
  • 2 cloves garlic, crushed
  • 1 cup chicken stock
  • 4 180 g single chicken breast fillets
  • 1 large lemon, cut crosswise into 8 slices
  • 2 baby bok choy, halved lengthwise
  • 200 gram green beans
  • 1/2 cup oyster sauce

Method

  • 1
    Pour cold water into a wok or large saucepan to 5cm deep. Add ginger, garlic and stock to water. Bring to the boil over high heat.
  • 2
    Arrange chicken, in a single layer, in a large bamboo steaming basket. Place lemon on chicken; place basket over wok or saucepan of boiling cooking liquid. Cover basket with a tight fitting lid or foil; steam for 7 minutes.
  • 3
    Place bok choy and beans in a separate large steaming basket. Remove lid from chicken, then top with second basket to create a stack. Cover basket with a tight fitting lid or foil; steam for 5 minutes more or until chicken is cooked and vegetables are just tender. Reserve 1/4 cup cooking liquid.
  • 4
    Whisk oyster sauce with reserved cooking liquid. Serve chicken and lemon with veggies and sauce.

Notes

You need 2 bamboo steaming baskets with lids - from Asian grocery stores.

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