Steamed Sesame Chicken with Mushroom and Ginger

By Chris Yeo, Author, The Cooking of Singapore: Great Dishes from Asia’s Culinary Crossroads

Serves 4

10 ounces boneless chicken meat, cut into cube pieces
1 tablespoon fresh ginger, julienned
1 tablespoon Shiitake mushrooms, soaked with water until soft and sliced across

Marinade
2 tablespoons Xiao Shing wine (may substitute good quality dry sherry)
1 teaspoon sesame oil
1 teaspoon light soy sauce
½ teaspoon cornstarch
½ teaspoon sugar
dash of salt and pepper

Place chicken, ginger and mushrooms into a mixing bowl and marinate with the ingredients above. Marinate for 20 minutes and place onto a serving plate. Put into a steamer and steam at high for 20 minutes. Remove the plate from steamer and serve.