450g chicken thigh fillets,diced
5 spring onion( white part only) cut into 2cm lengths
150g fresh shiitake or button mushroom, cut in half
2 large thin slices fresh ginger, finely shredded
1 1/2 tbsp light soy sauce
1/3tsp caster sugar
1tbsp peanut oil
3tbsp chicken stock or water
1 1/4tsp cornflour
Chopped fresh coriander or spring onions,for garnish
Combine all the ingredients (except cornflour n garnish). In a shallow bowl. Set the bowl in a steamer over simmering water, cover and steam for about 30mins, until the chicken is tender.
Strain the liquid into a wok. Mix the cornflour with 2tbsp water cold water abd stir into the sauce. Simmer until the sauce thicken and becomes translucent.
Pour the sauce over the chicken and mushroom, and garnish with herbs.