Remember my version of salsa verde, that wonderful cross between the traditional salsa verde and the Italian pesto? Since it was made from leftover ginger-peanut oil sauce that accompanied steamed white chicken, I thought I’d combine it with the classic Chinese steamed chicken and mushrooms dish to come up with something new. The result was very, very good indeed. And the best part was how simple the entire cooking procedure was from start to finish.
<img class="photo" src='http://casaveneracion.com/cooking/wp-content/pinoycook/wp-content/chickenmshrmsalsa.jpg' alt='Steamed chicken breast fillets, black chinese mushrooms and Home Cooking Rocks!'s salsa verde’ />
I would have preferred to give this new dish a more exotic name to match its incomparable exotic flavors and aroma. But I had this little experiment-survey in my other blog and it seems that people view titles as some sort of summary for the content. It seems more logical to stick with titles that are descriptive of the ingredients, the cooking procedure or, better yet, both. So, I call this dish steamed chicken breast fillets, black chinese mushrooms and Home Cooking Rocks!‘s salsa verde.
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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