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

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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:


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


  • 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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