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Ginger Steamed Chicken And Rice

chicken - breast, rice

1 pound boneless skinless chicken breasts
2 cups quartered mushrooms
3 green onions; chopped
1 egg yolk
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon water
2 teaspoon cornstarch
2 teaspoon sesame oil
1 teaspoon grated gingerroot
1/4 teaspoon pepper
1 cup long-grain rice
1/2 teaspoon salt
1 carrot; sliced
1 cup chopped broccoli

Cut chicken into 1/2-inch chunks. In bowl, combine chicken, mushrooms, half of the green onions, the egg yolk, soy sauce, hoisin sauce, water, cornstarch, sesame oil, ginger and pepper; let stand for 10 minutes. Meanwhile, in saucepan, bring 2 cups water to boil. Add rice and salt; reduce heat, cover and simmer for 10 minutes or until no liquid is on surface. Pour chicken mixture over rice; cook, covered, for 8 minutes. Sprinkle carrot and broccoli around edge; cook for 10 minutes or until carrot is tender and chicken is no longer pink inside. Serve sprinkled with remaining green onions. Serve with Cucumber Radish Salad

Contributor: Canadian Living Magazine, September, 2001

Yield: 4 servings

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