Steam chicken breast meat with char choy (chinese pickled mustard root)

Ingredients

• 1 whole chicken breast, wash, debone and sliced into chunks
• ½ cup thinly sliced char choy (Chinese pickled mustard root)
• 3 florets of black fungus
• 3 tablespoons Water dept
• 3 bibs garlic, thinly sliced
• 2 stalks of spring onion, sliced 1 ½ ins long per piece

Ingreadients to marinate the chicken meat:

(A):

• 1 tablespoon corn starch
• 1 tablespoon sugar
• 2 teaspoons oysters sauce
• 2 tablespoons Chinese wine
• ½ teaspoon ground white pepper
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil

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Preparation

• Mix chicken meat with A and marinate for 30 minutes. Clean char choy and soaked in warm water for 1 ½ hours.
• Squeeze all the water and water away thoroughly. Sliced into strips of about 1 ½ ins long per piece and place into the deep plate.
• Wash black fungus and take out the core and break into smaller florets and place into the plate.
• Add marinated chicken breast meat and sliced garlic. Add water and place into the steamer when the water is boiling and steam for 20 minutes.
  
• Garnish with spring onion and serve.

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