Cantonese Steamed Chicken with Stir-fried Greens and Chinese Mushrooms

(Serves 4-6)

Ingredients Chicken

• 3 tablespoons each ginger juice and light soy sauce
• 1 tablespoon sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, finely chopped
• 1 tablespoon cornflour
• 3 tablespoons Shao Xing wine
• 1.5 kg organic chicken pieces, each piece cut in half with a Chinese chopper or heavy kitchen knife.
• ( you can also use a whole 1.5 kg chicken and chop it up yourself)

Ingredients Greens and Mushrooms

• 4 tablespoons peanut oil
• 2 cloves garlic, finely chopped
• 500g assorted Chinese greens, thick stems removed where necessary or sliced, everything well washed
• 4 tablespoons oyster sauce
• 8 dried Chinese mushrooms, soaked in hot water for 20 minutes until soft, stems cut off and discarded, mushrooms sliced
• 1 tablespoon cornflour mixed with 1 cup cold water

Method Chicken

Mix everything, except the chicken, together well. Pour this marinade over the chicken, mix well and marinate ½ hour.

Place the chicken pieces into a large bamboo steamer and steam over high heat for 25 minutes until cooked. Remove from the steamer.

Method Greens and Mushrooms

Heat the oil in a wok over high heat. Add the garlic and fry 5 seconds. Add the greens and mushrooms and stirfry until the leaves of the greens are wilted and the stems are cooked but crisp. Add oyster sauce and the corn flour mixture and stirfry until everything is lightly glazed.