Chinese Steamed Chicken

 

Chinese Steamed Chicken

Servings | 1
Estimated POINTS® value per serving | 2

100g chicken breast
1 tablespoon soy sauce
2 teaspoons dry sherry
1 pak choi or 50g Chinese leaf, shredded
Pinch Chinese five spice powder
½ teaspoon sesame oil
1 spring onion, sliced into thin strips

1. Using sharp knife, make two slashes on each side of chicken breast. Toss chicken brest in polythene food bag with soy sauce and sherry then leave to one side to marinade for 5 mins.
2. Place some water in base fo saucepan and put on hob to boil. Place metal or bamboo steamer basket on top (or use electric steamer as per instructions).
3. Lay pak choi or Chinese leaf on heatproof plate or shallow bowl small enough to fit inside basket/steamer and sprinkle over some salt and pepper. Put chicken breast on top and trickle over marinade juices. Sprinkle over five spice powder. Spoon over the sesame oil and lay spring onion strips on top of chicken.
4. Place plate or bowl inside steamer. Cover and steam for 10 mins or until chicken feels firm when pressed. Carefully remove plate or bowl from steamer (make sure don't get burnt by steam!) and serve on a warmed plate.