Steamed Chicken With Oyster Sauce

1. 1

   Pour cold water into a wok or large saucepan to 2 inches deep. Add ginger, garlic and stock to water. Bring to a boil on high heat.

2. 2

   Arrange chicken, in a single layer, in a large bamboo steaming basket. Place lemon slices on chicken. Place basket over wok or saucepan of boiling cooking liquid. Cover basket with a tight fitting lid or foil; steam for 7 mins.

3. 3

   Place bok choy and beans in a separate large steaming basket. Remove lid from chicken, then top with second basket to create a stack. Cover basket with a tight fitting lid or foil; steam for 5 mins more or until chicken is cooked through and vegetables are just tender. Reserve 1/4 cup cooking liquid.

4. 4

   Whisk oyster sauce with reserved cooking liquid. Serve chicken and lemon with vegetables and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.