Chicken Breast Steamed with Napa Cabbage

Method

1. 1 Slice the chicken breast into 1 cm thick slices and marinate with soy sauce, ginger, and cornstarch for 20 minutes.
2. 2 Coating the chicken breast slices with cornstarch helps retain moisture in the meat; without this step, the slices will be dry and tough.
3. 3 Separate the cabbage leaves and wrap each slice of chicken and a slice of shiitake mushroom in a separate leaf.
4. 4 Arrange the rolls closely together on the plate so they don't unravel when steamed.
5. 5 Steam over high heat for 12 minutes, enough to tenderize the cabbage leaves and cook the breast slices until tender.
6. 6 Strain the water from boiling the cornstarch to make a sauce, then pour it over the dish and sprinkle with chopped scallions and sesame oil.

With an appliance

• Microwave 31 min

  Replace step 5: loosely cover the chicken breast and cabbage roll plate and microwave at 700 W for 8 minutes, then rest for 2 minutes; step 6 remains unchanged.