Poh Ling Yeow Instagram – Honestly, it doesn’t get any easier but also the amount of flavour you can get from steaming! Also, also I forgot to film sprinkling a few drops of sesame oil over everything at the very end which makes such a huge difference. STEAMED GINGER CHICKEN with LAPCHEONG & SHIITAKE MUSHROOMS | Feeds 4 450g Family Pack @sunrice microwave Jasmine rice 1 kg chicken thighs, cut into bite size pieces 4 lapcheong or Chinese sausage (available at supermarkets in Asian section or Asian grocers) 1 cup dried shiitake mushrooms, soaked in freshly boiled water for about 20 mins *, sliced thinly 3 Tbs peeled, shredded ginger 1 long, red chilli, sliced thinly SAUCE 2 Tbs Shaoxin rice wine 1.5 Tbs light soy 2 tsp sugar 2 Tbs wheaten cornflour 2 Tbs oyster sauce Few shakes of white pepper 1 bunch asparagus, fibrous ends snapped off, sliced 5mm on a diagonal 1 tsp sesame oil 4 stalks spring onion, sliced finely Combine the chicken, lapcheong, shiitake mushrooms, ginger and chilli in a heatproof dish with a high side. Stir all the sauce ingredients in a snall bowl until smooth. Pour over chicken & co and mix well. Steam on a trivet in a wok or large pot, covered for about 12 mins or until the chicken is cooked through. Add your veg – bok choi, gai lan, broccolini or iceberg lettuce are all suitable but steam only until the veg still retains a crunch. Garnish with spring onions and a little sprinkle of sesame oil over the top. Cook the Jasmine rice following packet instructions and serve immediately with the chicken. * if you want your shiitake to be more flavourful, you can rehydrate them in the usual boiled water but season the water with light soy and sugar to taste OR as a guide – for 2 cups of water I’d use about 2 Tbs soy and 1.5 Tbs sugar #sunrice #pohsricekitchen