Ingredients:
2 teaspoons cornstarch
2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 teaspoon water
1/2 teaspoon granulated sugar
1/2 teaspoon rice wine or cooking sherry
1/4 teaspoon salt
2 chicken leg quarters
4 to 6 dried shiitake or brown mushrooms, soaked in water until soft
1 tablespoon peeled, matchstick-size pieces fresh ginger
1 green onion, cut into 1-inch pieces
2 teaspoons MAGGI Seasoning Sauce
1/2 teaspoon sesame oil
Directions:
COMBINE cornstarch, soy sauce, water, sugar, rice wine and salt in medium bowl. Add chicken; stir to coat. Place in pie plate; add mushrooms and ginger. Carefully place pie plate in steamer basket; cover steamer.
STEAM for 30 to 40 minutes or until chicken is cooked through. Chop into pieces or serve whole. Sprinkle with green onion, seasoning sauce and oil.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
30 minutes
Cooling Time: 0 minutes
Servings: 2
In this recipe:
