Name: Steamed Chicken Fillet
Cuisine: Chinese
Ingredients: 2 teaspoons Shaoxing wine or medium-dry sherry; 2 teaspoons cornstarch; 1½ tablespoons egg white; 2½-3 tablespoons vegetable oil; 1 teaspoon sesame oil; 4-5 ounces fresh white mushrooms, trimmed and cut into ¼-inch slices; 10-12 ounces chicken breast fillet without skin, cut into pieces about ½ inch wide; ½ teaspoon sugar; 1 tablespoon thin soy sauce; 4 thin slices fresh ginger, peeled; 4-6 scallions, cut into 1-inch sections; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Steamed chicken is regular family fare for the Chinese. As often as not, the chicken is cut up into pieces through the skin and bones (see Variation), for the Chinese love to chew around the bones, believing that the meat around them is more succulent and tasty than white meat. Try both the recipe and the variation and judge for yourself. You may like it both ways.