Notes about Recipes in this book

• Steamed chicken with black mushrooms and bok choy

  • GiselleMarie on October 10, 2019

    This was good but not great. I thought steaming would be easier and faster than stir-frying but it wasn’t. I used an 8-ounce package of fresh button mushrooms and 1 1/2 lb. of chicken breast that I cut into large bite-size pieces, which worked out well, but next time I’ll double the mushrooms and scallions. The 30-minute marinade is crucial to this dish coming out flavorfully enough. Next time I’ll velvet the chicken and make this as a stir-fry.