Steamed chicken breast fillets, black chinese mushrooms and Pinoy Cook’s salsa verde
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Ingredients:
breast of one chicken
5-6 black chinese mushrooms
1/3 c. of salsa verde (recipe here)
Cooking procedure :
Debone the chicken breast. Slice the meat into one-fourth-inch thickness then cut into slivers about half to three-fourths of an inch wide and three inches long.
Cut off the stalks of the mushrooms and discard. Slice the caps thinly. If you’re using dried mushrooms, soak in lukewarm water for about twenty minutes before cutting and slicing.
Place the chicken breast meat and sliced mushroom caps in a bowl. Add the salsa verde and toss well.
Transfer to a heat proof dish and steam over briskly boiling water for 25-35 minutes.
Serve hot.
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