A great way to add a bit of interest and style to steamed chicken. Free-range chicken breasts are stuffed with stir-fried mushrooms with ginger, a mixture of tamari, oyster sauce, mirin, sesame oil, and a kiss of chilli. Everything is 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 inside the little basket, 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.
2 x 180g free range chicken breasts, skin removed
200g mixed Asian mushrooms – such as shiitake, oyster, enoki
3cm piece of ginger, peeled, finely chopped
2 spring onions, white and green parts chopped
1 long red chilli, finely chopped
1 tbsp tamari
½ tbsp sesame oil
1 tbsp oyster sauce
1½ tbsp mirin
1 tbsp toasted sesame seeds
Large handful of fresh coriander, leaves picked
4 sheets nori
Rice bran oil
Brown rice, to serve
Mixed greens, steamed, to serve
Slice larger mushrooms so they all are roughly the same size. Combine tamari, sesame oil, oyster sauce, and mirin in a small bowl and set aside.
Heat some oil in a wok. Add ginger, spring onions, chilli and stir-fry for 10-30 seconds, until fragrant. Add mushrooms and cook for 2 minutes, or until lightly golden and just tender. Add tamari mixture and stir-fry for 30 seconds, tossing everything to coat in the sauce. Remove from heat. Stir in 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 piece of plastic wrap. Using a rolling pin, gently beat down the chicken to about 8mm thick.
Layer two pieces of nori on top of each other. Repeat with remaining sheets. Place one breast on one two-sheet pile of nori and the other breast on the other.
Place half the mushroom mixture at one end of the chicken breast. Roll up the chicken in the nori sheet. Place rolled up chicken in a steamed basket lined with baking paper. Repeat with the other chicken breast.
Place the steamer basket over a saucepan of boiling water and steam for 10-12 minutes, until cooked through.
Once cool enough to handle, slice chicken and serve with brown rice and steamed greens.