Here’s a great way to add a bit of interest and style to steamed chicken. These free-range chicken breasts are stuffed with stir-fried Asian mushrooms with tamari and ginger, then rolled up in sheets of nori and steamed in a bamboo basket. This method allows the chicken to hold in moisture and flavour as it steams, making it an incredibly clean and healthy way of cooking chicken. Serve with a side of brown rice, quinoa or buckwheat and lots of steamed green vegetables for a delicious meal.
- 200 g mixed Asian mushrooms, such as shiitake, oyster and enoki
- 1 tbsp tamari
- 2 tsp sesame oil
- 1 tbsp oyster sauce
- 1½ tbsp mirin
- 1 tbsp rice bran oil
- 3 cm piece ginger, peeled, finely chopped
- 2 spring onions, white and green parts chopped
- 1 long red chilli, finely chopped
- 1 tbsp sesame seeds, toasted
- 1 large handful fresh coriander leaves
- 2 x 180 g free-range chicken breasts, skin removed
- 4 nori sheets
- steamed mixed greens and brown rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice the larger mushrooms so that all the mushrooms are roughly the same size. Combine the tamari, sesame oil, oyster sauce and mirin in a small bowl and set aside.
Heat the oil in a wok over high heat. Add the ginger, spring onions and chilli, and stir-fry for 10-30 seconds or until fragrant. Add the mushrooms and stir-fry for 2 minutes or until lightly golden and just tender. Add the tamari mixture and stir-fry for 30 seconds, tossing everything to coat in the sauce. Remove from heat. Stir in the sesame seeds and some coriander leaves. Set aside.
Take the chicken breasts. Remove the tenderloin and slice the breasts open butterfly-style. Cover each fillet with a sheet of plastic wrap. Using a rolling pin, gently beat down the chicken to about 8 mm thick.
Layer 2 nori sheets on top of each other. Repeat with the remaining sheets. Place each chicken breast on each nori pile. Place half the mushroom mixture at one end of a chicken breast, then roll up to enclose filling. Place the rolled up chicken in a bamboo steamer lined with baking paper. Repeat with the other chicken breast and mushroom mixture.
Place the steamer basket over a saucepan of boiling water and steam for 10-12 minutes or until chicken is cooked through.
Once cool enough to handle, slice the stuffed chicken and serve with steamed greens and brown rice.
Recipe from Finger, Fork & Knife by Kate Olsson, with photographs by Kate Olsson.